Ozark Cake is a simple, rustic pear cake prepared in a cast-iron skillet from the "hasty cakes" chapter of Vintage Cakes. It takes very little time to assemble, but be sure to take your time enjoying it. With a buttery-crisp sticky bottom and soft center, it's a little hard to stop at one slice.
Tips: The recipe cautions to take the cake out when it's barely done baking, as it keeps cooking in the warm pan. The best way to determine this is to look for a golden-brown tint, deepening to darker brown on the edges. Test with a fork as it gets closer to 40 minutes; you may need more time.
Tweaks: If pears aren't your thing, make this recipe with thinly sliced apples. And if you don't have cranberries, don't fret; they're not totally necessary to enjoying the cake.
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As always with our Bake the Book feature, we have five (5) copies of Vintage Cakes to give away.