Bake Cakes and Breads On Top with a Gas Stove

Things You’ll Need
9-Inch iron skillet with cover
Cake or bread mix
stick of butter or cup of oil
Brown baking paper
Stove Top Coffee Cake Baking Instructions
Grease the bottom of the iron skillet with butter or cooking oil.

Size and cut a piece of the brown baking paper to fit the inside of the bottom of the pan.

Lay the sheet of baking paper in the bottom of the greased skillet.

Grease the baking paper with butter or cooking oil.

Prepare your cake mix as normal and pour into skillet.

Cover the skillet, set the heat on very low, and bake on top of stove for 30 minutes or until the cake is firm to the touch. Turn off the burner once the cake is done.

Place the skillet back on to the stove and remove the baking paper while the layer of cake is still hot.

Decorate as desired and serve.

Stove Top Baking Instructions for Cornbread
Heat a 9-inch iron skillet with cooking oil or butter on top of stove under medium-low heat.

Prepare your desired cornbread mix and pour into the hot skillet.

Cover the skillet and cook until bottom is brown and top is dry-looking.

Place in oven on broil until top is browned.

Serve warm or href=”http://www.vretoolbar.com/”>cold Position the oven rack as directed by the recipe or cake-mix directions. Place an oven thermometer on the rack. Set the oven to the temperature recommended by the directions. Once the oven has preheated for about 10 minutes, check the temperature reading on the thermometer. Raise or lower the temperature setting to compensate to incorrect oven temperature. You can stir up the cake batter while the oven is heating.

Prepare the baking pan or pans by spraying the inside with non-stick baking spray. Spoon 2 or 3 tablespoons of flour into the pan and shake it sideways to completely coat the inside of the pan. Discard excess flour. Pour the batter into the pan(s) and spread with a spoon or flexible spatula. The surface of the batter should be smooth and flat. Lift the pan(s) a few inches from the table or counter top and drop. This will cause any large bubbles to rise to the top of the batter and break, producing a finer-textured cake.

Place the pan in the center of the baking rack and quickly close the oven door. Set the timer. Do not open the oven door until the timer goes off. Sudden exposure to cooler air can cause the partially baked cake to fall. Once the timer goes off, check for doneness. The middle of the cake should spring back when touched. A toothpick inserted in the center of the cake should be clean when you pull it out. If the cake feels heavy or wet in the middle, bake it 8 to 10 minutes longer before retesting.

Use potholders to remove the cake from the oven. Set the cake on a cooling rack and allow it to rest for 10 minutes. Place the rack on top of the cake, upside-down. Invert the cake onto the rack. Allow the cake to cool to room temperature before icing.