This classic dessert just got a wood-fired makeover. Buttery, vanilla cake is baked in classic cast-iron over sugary figs and pears and kissed with apple wood for a warm and sweet dessert everyone will love.
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When ready to cook, set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Butter a cast iron 10” inch pan or a regular cake pan.
Mix butter and brown sugar. Lay fruit on the bottom of the cast iron pan and sprinkle the brown sugar and butter mixture over fruit. Set aside.
In a stand mixer, add butter and sugar until light and fluffy. Add in eggs and vanilla and beat for 1 minute more. Add sifted flour, baking powder and baking soda. Fold in sour cream.
Pour mixture over the fruit and place pan directly on the grill grate. Bake for 35 to 45 minutes.
Let cake rest for 10 minutes. Pass a knife around the borders of the cake to loosen sides. Invert on to a cake plate (cake should still be warm when inverted on to the plate).
Slice and serve. Enjoy!
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