Saturday, May 24, 2014

Strawberry Skillet Cake

Preheat oven to 400 degrees F (204 C)

2 and 1/2 cups all purpose flour
1 Tablespoon baking powder
1/2 cup sugar
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup plain greek yogurt
1/4 cup butter, melted
1 Tablespoon lemon zest (divided)
1 teaspoon pure vanilla extract
8 oz. strawberries, hulled and halved
1/4 teaspoon nutmeg
1/2 cup lemon curd
sweetened whipped cream

Generously butter a 10 inch (25 cm), cast iron skillet.

Mix flour, baking powder, sugar and salt in a large mixing bowl.

In a medium mixing bowl, mix: the eggs, milk, yogurt, melted butter, 2 teaspoons of lemon zest and vanilla.

Add the wet ingredients to the dry ingredients and mix just until everything is evenly incorporated and moistened. Don’t over-mix or your cake will become tough (which might sound macho and manly, but it’s really not.)

Wash hulled berries. Blot them and cut them in half. Arrange them over the top of the cake. Sprinkle top of cake with remaining lemon zest and nutmeg.

Bake 30 to 40 minutes or just until golden on top and a wooden skewer comes clean when inserted into the center of the cake.

Cool for 10 minutes in the skillet. Remove from skillet and cool completely on a wire rack.

Once cool: Carefully cut cake into two layers (horizontally.) Spread the lemon curd on the bottom layer and then place the top layer over it. Slice into 8 to 12 pieces. Plate and top with whipped cream.

(Hillbilly CAST IRON Cooking on FB)

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