There is something seductive about the glistening, ebony texture of a perfectly seasoned cast iron skillet. The substantial weight, the even heat distribution, and the fact that the cookware was forged by pouring molten metal in excess of 2000 degrees Fahrenheit into a special mold all add to the magic. One cast iron pan that seems to have evaded the limelight because of its seemingly single purpose use is the cast iron wedge pan, also known as the cornbread pan. But make no mistakes, the usefulness of this cookware goes far beyond cornbread—although we recommend trying that, too. The versatility of this pan paired with its ability to create the perfect individual servings will change your perception of the cast iron wedge pan, and we have three recipes below that are sure to prove it.
Coconut Cake with Vanilla Buttercream,
Caramel Drizzle, and Toasted Coconut What is it about an individually baked slice of cake that calls you in like a siren song? Perhaps it is an undefined understanding that you do not have to share. This beautiful cast iron wedge pan reinvents the cupcake, naked of its papery wrapper, and perfectly fluffy and plate worthy. Of course, most any cake recipe can be enjoyed using this pan, but add fragrant coconut to the batter, top it with an airy-whipped buttercream studded with vanilla bean specks, and adorn it with toasted coconut and caramel drizzle, and you will have trouble keeping your serving size to just one “slice.”
Coconut Cake Recipe
Prep Time 30 min | Total Time 2 hr 30 min
- 1 stick / salted butter, at room temperature, plus more for greasing the pan
- 2/3 c / sugar
- 2 / large eggs, at room temperature
- ½ tsp / pure vanilla extract
- ¼ tsp / pure almond extract or coconut extract
- 1 c / cake flour
- ¼ tsp / baking powder
- ¼ tsp / baking soda
- Pinch of salt
- 1/3 c / buttermilk, at room temperature
- ½ cup / unsulfured shredded coconut
- Preheat oven to 375 degrees F. Brush melted butter into each section of a cast iron wedge pan. Liberally dust with flour.
- In a small bowl, whisk together flour, baking powder, baking soda and salt and set aside.
- Using an electric mixer, cream butter and sugar on medium-high speed, until light and fluffy. With the mixer on medium speed, add one egg at a time, scraping down the sides of the bowl after each addition. Add the vanilla and almond extracts and blend well.
- With the mixer on low speed, add about one half of the flour mixture and blend well. Scrape down the sides of the bowl and add the buttermilk to the batter and mix well. Again, scrape down the sides of the bowl and add the remaining flour mixture. Mix until just combined.
- Fold in the ½ cup of shredded coconut.
- Using a small spoon, add batter equally into each of the 8 sections of the cast iron wedge pan.
- Bake 20 to 25 minutes or until the center of a slice springs back after gently pressing with your finger.
- Cool in pan for 10 minutes, then gently run a knife along the sides of each slice to release. Wait until the pan is cool enough to handle before turning the slices onto a cooling rack.Ensure that th
- e cake is completely room temperature before icing. Pipe vanilla buttercream icing using your favorite decorating tip (pictured medium open star tip and medium round tip), drizzle caramel, and top with toasted coconut.
Vanilla Buttercream
Ingredients:
- 4 Tbsp / salted butter, at room temperature
- 2 c / powdered sugar
- 1-2 Tbsp / heavy whipping cream
- ¼ / scraped vanilla bean
- Using an electric mixer, cream the butter for one minute.
- Slowly add one cup of the powdered sugar.
- Add 1 Tbsp of heavy whipping cream and the remaining powdered sugar.
- Whip the icing until light and fluffy, making sure that the icing still retains its shape. Adjust the consistency with more cream if the icing is too stiff. If the icing is too loose, add more powdered sugar.
- Add the vanilla bean seeds from the ¼ scraped vanilla bean.
Caramel Drizzle
Ingredients:
- ¼ c / brown sugar
- 1 Tbsp / salted butter
- 1 Tbsp / heavy whipping cream
- ½ tsp / pure vanilla extract or ¼ tsp of coconut extract
- Add sugar, butter, and cream to a small saucepan and place the pan over medium-low heat.
- Stir as the sugar dissolves.
- Continue stirring for about 5 minutes, or until thick.
- Remove from heat and add vanilla extract.
- Allow to cool to room temperature.
Toasted Coconut
Ingredients:
- ¼ c / unsulfured shredded coconut
- Place coconut evenly on a baking sheet or aluminum foil.
- Place broiler for 1-2 minutes, or until golden brown. Be careful as the coconut cooks quickly and will burn easily!
Strawberry and Marzipan Buttermilk Scones
Ripe, juicy strawberries and almond-enriched marzipan are married into a decadent union and baked to perfection in this cast iron wedge pan. The main allure of using this pan versus a traditional cookie sheet is the structure that the sides provide, allowing each scone to maintain a tall shape without flattening out. Furthermore, the crust is evenly browned on all edges and the individual portions are faultless. Do not be worried when the marzipan starts oozing and caramelizing onto the cast iron—just avoid trying to lick it while it is hot.
Strawberry and Marzipan Buttermilk Scone Recipe
Prep Time 20 min | Total Time 45 min
Ingredients for 8 people:
- 3 oz / marzipan, chopped into 1/2-inch pieces
- 1 Tbsp / flour
- 1 ¼ c / all-purpose flour
- 3/4 tsp / baking powder
- ¼ tsp/ baking soda
- ¼ tsp / salt
- 2 Tbsp/ sugar
- 2.5 Tbsp / unsalted butter, cut into 1/2-inch cubes
- 6 Tbsp / buttermilk
- 1/8 tsp / almond or vanilla extract
- 1/2 c / frozen strawberry pieces
- Preheat the oven to 375 degrees F. Brush cast iron wedge pan with melted butter.
- In a small bowl, toss the marzipan with 1 Tbsp of flour to coat. Set aside.
- Whisk the flour, baking powder, baking soda, sugar and salt in a large bowl. Add the butter cubes and combine with a pastry cutter until the butter is the size of peas.
- Add the buttermilk and stir until just combined. The mixture will be shaggy but will come together when pressed.
- Gently add the marzipan (and any remaining flour) and the strawberry pieces. Combine the ingredients thoroughly but gently to avoid smashing the strawberry pieces.
- Dump the mixture out onto a floured surface and shape into a disc. Cut the disc into eight slices and place each slice into the prepared cast iron wedge pan. Brush the tops with melted butter or cream, and sprinkle each with large crystal sugar.
- Bake until golden brown on top, about 25-27 minutes.
- Allow the scones to cool in the pan and serve warm.
Caribbean Johnny Cakes
If you are fortunate to find yourself a dreamy, sweet, silky roll called a “Johnny cake” (aka Johnnie cake or fried bake) while travelling the Caribbean, you are in for a real treat. Reminiscent of soft funnel cake, these sweet rolls are deep fried and placed at the center of the table to be enjoyed as an appetizer or an accompaniment to soup. Johnny cakes vary regionally by ingredients and names, so you may come across several different renditions.
What makes our Johnny cake recipe extra special lies within the cooking method and – you guessed it—the cast iron pan. In this upgraded version, the wedge pan removes the fuss and mess that can come with deep frying. Since each compartment of the pan effectively fries each roll individually, this recipe calls for more than 8 times less oil compared to traditional recipes—and there is no wasted oil to dispose at the end. Furthermore, there is greater control over temperature, which leads to cooking the entire recipe in one batch, making our hybrid frying method a snap. We hope you enjoy these simple pleasures.
Johnny Cake Recipe
Prep Time 10 min | Total Time 45 minIngredients for 8 people:
- 1 ½ c / all-purpose flour, plus more for kneading
- 1 ½ tsp / baking powder
- 2 Tbsp / sugar
- 1 Tbsp/ brown sugar
- ½ tsp / salt
- 1 1/2 Tbsp / softened salted butter
- ¼ to ½ c / water
- 8 tsp + 1 Tbsp / safflower oil, or any neutral oil with a high smoke point
- Whisk dry ingredients in a large mixing bowl. Add 1 ½ Tbsp of softened butter and work in the butter with your fingertips until well incorporated.
- Create a well in the center of the dry ingredients and add ¼ cup of water. Mix until the dough has come together into a smooth mass. If dough has not come together, slowly add splashes of water until the dough is hydrated, but not overly wet and sticky.
- Generously sprinkle flour onto a flat surface and knead the dough until smooth and elastic, 1-2 minutes, adding flour to keep from sticking as needed.
- Allow the dough to rest covered with a damp towel for 30 minutes.
- Preheat oven to broil on high and position the oven rack in the center of the oven.
- After the dough has rested, sprinkle with flour and cut into 8 equal wedges, as if you were cutting a pizza.
- Add one teaspoon of oil to each compartment of a cast iron wedge pan. Allow the pan to preheat for approximately 5 minutes on a stovetop over medium heat, or until a small sprinkle of flour sizzles when you add it to the oil. This will vary by stovetop, and gas stovetops will generally be faster.
- Carefully and gently lower each wedge to the oiled pan, wide end first, taking care not to splash the oil or touch the hot pan/oil with your fingers.
- Cook the Johnny cakes for 3 minutes on the stovetop.
- After 3 minutes, turn off the stovetop and brush the tops of each roll generously with the remaining oil and transfer the pan immediately to the preheated oven.
- Cook an additional 5 to 7 minutes, or until the tops are golden brown.
- Quickly remove the rolls from the pan. Serve warm with butter.
