This cozy and sweet pumpkin cake is a riff on the super popular powdered donut cake from my book Snacking Cakes. All you need is a bowl, whisk and pan to put this perfect little fall cake together in less than an hour. It is packed with lots of fall (pumpkin!) spices, pumpkin puree and buttermilk just enough sweetness to be a treat. This cake keeps well for a few days on the counter so you can enjoy it one sliver at a time, you can also freeze the cake without the topping for a rainy day.

Pumpkin Spice Donut Cake

Makes 1, 8-inch square or 9-inch round cake

Cake

3/4 cup (150g) granulated sugar

2 large eggs

3/4 cup (165g) pumpkin puree

1/2 cup (100g) well shaken buttermilk

1/2 cup (113g) unsalted butter, melted

1 teaspoon pumpkin spice blend

1/2 teaspoons freshly grated nutmeg

3/4 teaspoon kosher salt

1 3/4 cups (225g) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

Topping

1 tablespoon unsalted butter melted

3 tablespoons confectioners' sugar or 2 tablespoons granulated sugar mixed with 1 teaspoon pumpkin spice

Make the cake: Position an oven rack to the center of your oven and preheat the oven to 350F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.

In a large bowl, whisk the granulated sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin, buttermilk, butter, pumpkin spice, nutmeg, and salt. Whisk until smooth and emulsified.

Add the flour, baking powder, and baking soda. Whisk until well-combined and smooth.

Pour the batter into the pan and bake the cake until puffed and golden, and a skewer inserted into the center comes out clean, 30 to 35 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on to the rack to cool almost completely.

To Assemble: While the cake is just warm to the touch, brush the top with the melted butter and dust with the confectioners' sugar or spiced sugar you should have a nice thick layer of sugar - more than you think might be necessary. (Store the cake, covered, at room temperature for up to three days. The cake will absorb the sugar on top, so it might need a fresh dusting of confectioners' sugar after the second day.

This easy skillet cake with cranberries and apples highlights some of my favorite fall flavors – in a lightly spiced batter.

Fall and winter are such cozy seasons for baking that I find myself with something in the oven at least a few times a week. This skillet cake is a wonderfully versatile recipe that you can really serve any time of day.

This post is sponsored by Lodge Cast Iron. Their new bakeware line is gorgeous, sturdy, super versatile (hello, stove to oven to table!) and sure to become some of your favorites. I’ve used Lodge Cast Iron for years in my kitchen and I was very excited to learn about their new line of bakeware including this Baker’s Skillet which is perfect for everything from a savory quiche to a simple and comforting cake like this one.

Have a slice with tea or coffee in the afternoon, but make sure to save a bit for breakfast the next day too. Or, you can dress it up with a little bit of confectioner’s sugar and whipped crème fraiche for a gorgeous, low lift dessert.

The addition of rye flour here makes the cake exceptionally tender and I love the addition of tart cranberries for both color and a little pop of bright flavor that offsets the sweet and spice. If you don’t keep rye flour you can substitute and equal amount of all purpose or whole wheat flour, and feel free to sub pears for the apples too.

Skillet Rye Cranberry Apple Cake

Makes one 9 or 10-inch cake

3/4 cup (150g) light brown sugar

2 large eggs

1/2 cup (115g) unsalted butter, melted

2/3 cup (160g) crème fraiche

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup (130g) all purpose flour

1/2 cup (65g) light rye flour

2 teaspoons baking powder

3/4 teaspoon kosher salt

1 1/2 cups peeled and chopped apple, from 1 large apple

3/4 cup (75g) fresh or frozen cranberries

4 teaspoons crunchy sugar like turbinado

Confectioners sugar and whipped crème fraiche to serve, if desired

1. Position a rack in the center of your oven and preheat the oven to 350°F. Generously butter the Lodge Bakers’s Skillet or 9-inch cake pan

2. In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the melted butter, crème fraiche, and spices. Whisk until smooth and emulsified.

3. Add the flour, baking powder, and salt and whisk until almost combined.

4. Switch to a rubber spatula and add the cranberries and apples. Fold to combine making sure no streaks of flour remain.

4. Spoon the batter into the prepared pan and smooth the top of the batter with an offset spatula. Sprinkle the sugar over the top.

5. Bake until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes. Set the pan on a rack to cool. Serve warm or room temperature with a dusting of confectioners sugar and whipped crème fraiche if desired.