Skillet Treats Recipe

Preheat and measure

Position an oven rack in the middle and preheat the oven to 350°F (175°C). Measure all ingredients so they're ready. Use a 10- to 12-inch oven-safe skillet (cast iron preferred) and have a rubber spatula and mixing bowl ready.

In a medium mixing bowl, whisk together 1.5 cups all-purpose flour, 0.75 cups granulated sugar, 1 teaspoon baking powder, and 0.25 teaspoon salt until evenly combined.

In a separate bowl or large measuring cup, whisk 0.75 cups whole milk, 1 large egg, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined and no large streaks of flour remain. Do not overmix; a few small lumps are okay. If using chocolate chips (0.25 cups), fold them in now.

Place the 10–12 inch skillet over medium heat on the stovetop. Add 1 tablespoon unsalted butter and swirl to coat the bottom and sides. Allow the butter to melt and foam but not burn (about 30–45 seconds).

Sprinkle 0.5 cups brown sugar evenly across the bottom of the buttered skillet. If using chopped nuts (0.5 cups), sprinkle them evenly over the brown sugar. Scatter the apple slices or berries (1 cup) over the sugar and nuts. Lightly dust the fruit with 0.5 teaspoon ground cinnamon.

Dot the fruit and sugar layer with the remaining 1 tablespoon unsalted butter cut into small pieces so it melts into the topping as the cake bakes.

Pour the prepared batter evenly over the fruit and sugar layer in the skillet. Use a spatula to gently spread the batter to the edges so it sits over the fruit but does not mix them together.

If desired, sprinkle an additional 1–2 tablespoons brown sugar or the optional sea salt flakes (0.25 teaspoon) on top of the batter for extra crunch and contrast.

Transfer the skillet to the preheated oven and bake for 22–28 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out with a few moist crumbs (not wet batter). Rotate the skillet halfway through baking if your oven has hot spots.

Remove the skillet from the oven using oven mitts and set on a heatproof surface. Let the skillet rest for 8–10 minutes to allow the topping to set slightly.

Option A — Upside-down serving: run a thin metal spatula around the cake to loosen edges. Place a large plate over the skillet and carefully invert the skillet so the fruit and caramelized sugar are on top. Lift the skillet; if any pieces stick, serve them directly from the skillet.

Option B — Skillet-style serving: serve directly from the skillet, scooping portions so each gets some caramelized fruit and topping.

Dust the top lightly with 1 tablespoon powdered sugar if desired and sprinkle optional 0.25 teaspoon sea salt flakes for contrast. Serve warm with vanilla ice cream or whipped cream (0.5 cups) on the side.

Store any leftover cake loosely covered at room temperature for up to 1 day, or refrigerated for up to 3 days. Rewarm gently in a 325°F (160°C) oven for 8–10 minutes before serving.