Buttermilk Skillet Cake with Walnut Praline Topping

I recently got Joy the Baker’s cookbook in New York, and I have to say that it’s so beautiful and fun.

INGREDIENTS

For the cake
1 1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 stick (87g) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoon pure vanilla extract
3/4 cup buttermilk 

For the praline
3/4 cup brown sugar
1 stick (113g) unsalted butter
1/4 cup heavy cream
Generous pinch of salt
1 teaspoon pure vanilla extract
1 cup coarsely chopped walnuts 

DIRECTIONS

Place the rack in the middle of the oven and preheat to 375ºF (190°C). Grease and flour an 8-inch cast-iron skillet, set aside.

To make the cake: in a medium bowl sift together the flour, baking powder, baking soda and salt, set aside.

In the bowl of an electric stand mixer fitted with a padded attachment, beat butter and sugar until pale and fluffy, about 3 minutes. Add egg and egg yolk one a at time until combined. Beat in the vanilla. 

Reduce speed to low, add half of the flour mixture. Add the buttermilk and when flour is just combined with the butter mixture, add the remaining flour and beat until incorporate. 

Spoon butter into prepared skillet and spread evenly. Bake for around 35 minutes or until a toothpick inserted into the cake comes out clean.

While the cake bakes, make the praline topping: in a small saucepan over medium heat, combine brown sugar, butter, cream and salt. Bring a mixture to a soft boil for 3 minutes. Remove from heat and stir in vanilla and nuts. 

When the cake is done remove from the oven and let cool for a few minutes into the pan on a wire rack. Pour the praline mixture over the warm cake. Serve immediately or a room temperature.

Recipe from Joy the baker Cookbook

Enjoy!!