Cinnamon Brown Butter Skillet Cake
Yield: 1 9 inch cake
  • 1 stick plus 2 tablespoons of unsalted butter, softened
  • 1¼ cups all-purpose flour
  • ½ cup white sugar
  • ⅓ cup brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • ½ cup buttermilk
  • 2 eggs
  • 4 tablespoons butter
  • 2 cups powdered sugar
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2-3 tablespoons milk
  1. Preheat oven to 375F.
  2. In a 9 inch cast iron skillet, melt the butter (1 stick and 2 T,) after melted, continue to let it cook, stirring occasionally, until browned. Pour ½ cup of the butter into a glass measuring cup and allow it to cool slightly. Use a spoon to bring the remaining browned butter up around the edges of the skillet, coating it well.
  3. In a large bowl, combine the flour, sugars, baking soda and salt, whisk together.
  4. Create a well in the middle of the bowl and add the eggs, vanilla, buttermilk and browned butter. Whisk the wet ingredients first and then fold everything together, until just combined with no dry streaks.
  5. Pour the batter into the skillet, smoothing the top with a spatula.
  6. Bake for about 20 minutes, or until cake is golden and a toothpick inserted in the middle comes out clean. While the cake cools slightly make the icing:
For the Icing:
  1. In a small saucepan brown the 4 tablespoons of butter. Whisk in the cinnamon, vanilla and powdered sugar until smooth. Add the milk gradually until icing is smooth and as thick as you'd like. (If you like you can thin it out a bit so it can be drizzled rather than spread!)
  2. Poke the warm cake with a fork and spread or drizzle the icing over the top. Serve warm.
Recipe loosely adapted from Land' O Lakes
Recipe by The Baker Chick at