Buttermilk skillet cake with walnut praline topping from Joy the Baker Cookbook: 100 Simple and Comforting Recipes by Joy Wilson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Smokeydoke on March 10, 2017

    This is a simple delicious cake, ready to eat in 40 minutes. I love it. Photo included.

  • texannewyorker on September 25, 2016

    One of our absolute favorite skillet cakes! Works with pecans instead of walnuts if you prefer, though the walnuts are great too. In the last step of mixing the batter, she instructs to stop mixing and fold in the last bit by hand. Do it. Your cake is a tad too dry otherwise.

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