Sticky Pecan Gingerbread Skillet Cake
Serves 2
35 mins prep
45 mins cook
80 mins total
It’s soft and gooey in the center, crisp on the outside, and perfectly spiced to give you all of those warming flavors and the sauce that forms on the bottom while baking is to die for with the cake. The perfect addition to your Christmas.
0 servings
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Preheat oven to 350F. Line an 8” skillet or 8” square baking dish with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, and ginger. In a separate large bowl, whisk together the greek yogurt, milk, coconut oil, molasses, and vanilla until well combined. Mix the wet ingredients with the dry ingredients until well combined. Pour the batter into the prepared skillet or baking dish. Dollop the granola butter on top of the batter, and use a knife or toothpick to swirl around and create a swirl pattern. To make the topping, mix together the sugars, cinnamon, and pecans in a medium bowl. Sprinkle the topping evenly over the batter. Then, pour the hot water and apple cider over the topping and DO NOT STIR! Bake for 40-45 minutes, or until the middle is set. Cool for 5-10 minutes. Dust with powdered sugar if desired. Enjoy!
