Doughnut Cake, Upside Down (Cast-iron Skillet)

By MarieR

Taste of the South Magazine January/February 2015 Page 61.


Surprise your family next Saturday morning with this decadent treat.

Ingredients

• Topping:
• Yield: 1 (10-inch) cake
• 1/2 cup unsalted butter
• 3/4 cup firmly packed light brown sugar
• 3 tablespoons brewed coffee
• 3/4 cup chopped pecans
• 5 glazed doughnuts, such as Krispy Kreme
• 6 doughnut holes, such as Krispy Kreme
• Cake:
• 1/2 cup unsalted butter
• 1 cup firmly packed light broum sugar
• 1 large egg
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/3 cup whole milk
• 1 teaspoon vanilla extract

Details

Servings 1

Preparation

Step 1

1. Preheat oven to 350°.
2. For topping: In a 10-inch cast-iron skillet, melt butter over medium heat. Stir in brown sugar. Bring mixture
to a boil; stir in coffee and pecans. Cook 1 minute. Remove from heat. Press doughnuts into caramel; fill In spaces with doughnut holes. Let cool completely.
3. For cake: In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add egg, beating to combine.
4. In a medium boil, stir together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with. milk, beginning and ending with flour mixture. Beat in vanilla until combined.
5. Spoon batter over doughnuts in skillet, smoothing top with an offset spatula.
6. Bake until a wooden pick inserted in center comes out clean, approximately 40 minutes. Let cool in pan 10 minutes. Carefully invert onto a flat serving plate.