Pumpkin Granola Skillet Snack Cake

This post is produced in partnership with Le Creuset Canada

Have you seen #lenouveaubleu – Le Creuset’s latest blue colour? I recently received a couple of these pieces to work with, including the Iron handle cast iron skillet in Blueberry and was excited to test it out. Of course, with the lovely smooth black interior enamel makes it ideal for all types of stovetop frying and searing (and it makes a mean frittata!) but I was interested in experimenting with it as a cake or cookie pan.

A couple of summers ago, when I was in France, I was testing recipes for cakes and didn’t own a cake pan that was the right dimensions. I did, however, own a cast iron skillet that was just about the right diameter and decided to test the recipes using that. I was really happy with the results (even heat distribution is so important for baking). Recently, I tried Dorie Greenspan’s Cast Iron Pan Chocolate Chip Cookie Bars with good success so I’m pretty convinced of the usefulness of a cast-iron skillet as a baking tin!

Yield: 16 - 20 serves

Pumpkin Granola Skillet Snack Cake

Print

Simple one bowl skillet cake. Perfect for snacking!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 large egg
• 55 g (1/4 cup) packed light brown sugar
• 50 g (1/4 cup) granulated sugar
• 60 mL (1/4 cup) vegetable oil
• 1/4 cup pumpkin purée (not pumpkin pie filling)
• 1 teaspoon pure vanilla extract
• 150 g (1 cup) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 60 g (1/2 cup) large flake oats
• 40 g (1/4 cup) pumpkin seeds
• 60 g (1/4 cup) chocolate chips
• 40 g (1/4 cup) dried cranberries

Instructions

1. Preheat oven to 350˚F.
2. Generously butter a 10-inch cast-iron skillet.
3. In a large bowl, whisk the egg, sugars, oil, pumpkin purée and vanilla until combined.
4. Place the bowl on a scale and add in the flour, salt, baking soda, oats, pumpkin seeds, chocolate chips and cranberries. Use a rubber spatula to mix until the dry ingredients are just incorporated.
5. Pour the batter into the prepared skillet, using a rubber spatula to smooth and ensure batter is even in the skillet.
6. Bake for 25-30 minutes until cake is slightly puffed ans is starting to pull away from the sides of the skillet.
7. Remove from oven and loosen edges with rubber spatula. Allow to cool slightly before using a plastic bench/ bowl scraper to cut the cake.
8. Store in an airight container for up to 3 days (bet you can't make it last that long!)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

It’s definitely a sturdy cake – my taste testers really liked the texture – it’s somewhere between a cookie, a cake and a granola bar. Perfect for breakfast or morning or afternoon tea. Or dessert. You know, anytime!

How about you – do you bake in your cast iron skillet?

 

Buy the Le Creuset Iron Handle Cast Iron Skillet in Blueberry on Amazon or  from Le Creuset Canada.

 

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Disclosure: I was provided with cookware in exchange for recipe development and promoting Le Creuset’s Blueberry line. I was not otherwise compensated for this post. Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.  This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

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MY BOOK! In the French kitchen with kids is out now! Click here for details and how to order!