I have to be sneaky about adding nuts to my recipes since my husband often declares boldly that “we are not a nut family.” I’m not sure exactly how he came to that conclusion. I put sliced almonds on just about everything I eat. Pistachios and raw almonds are often brought out for munching during football Sunday. And my husband is crazy about pecans and walnuts in his salads. But if I add nuts to my cakes or cookies or pies, he sighs heavily and reminds me that we are “not a nut family.” WHAT??! So for this recipe I took my chances and added some finely chopped pecans to create some texture for this cake.
Using a cast iron skillet to bake cakes is something my grandmother used to do. I love the rustic result. A butterscotch glaze is drizzled on top…
… a generous drizzle!
Flaky sea salt sprinkled on top makes it fun too, but that’s totally optional. If you love the sweet/salty thing, then go for it. If you’re not into it, you can leave the salt out of it.
Since the recipe makes some extra glaze, you’ll want to save it to drizzle on individual servings. It’s quite a nice fall treat- not a heavily flavored pumpkin cake, and it has a nice texture with some pecan crunch hidden inside. So I’m sure you’re wondering what my husband thought of this cake… WELL… the report from my husband is that the cake tastes good all on its own without ruining it with pecans. So there you have it- I have noted that the pecans are optional!!
