Sunday, June 11, 2017

SEASONAL LIVING AND TIMELESS TRADITIONS STRAWBERRY SKILLET CAKE JUNE 2017

The month of June strawberries are in season...and they are such a wonderful fruit to make really good and easy fruit desserts.

As many of you who follow my blog... already know...I love cooking in my cast iron skillets for just about any recipe...and this includes desserts.

Below is a mighty tasty Strawberry Skillet Cake...that everyone will rave about! And remember "Nothing says love like something homemade."

STRAWBERRY SKILLET CAKE
makes 1 9-inch cake

1/2 cup unsalted butter...softened
1 1/4 cups granulated sugar...divided
2 large eggs
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour cream
1 pound fresh strawberries...cleaned and halved

Preheat the oven to 350 degrees.Lightly grease a 9-inch cast iron skillet with olive oil...using a pastry brush or dry paper towel. Next lightly flour the bottom and sides of the skillet with flour...shaking out any excess.

In a large bowl beat the ONE cup sugar ( the other 1/4 cup is for topping) and the butter at medium speed until light and fluffy...about 3 to 4 minutes...stopping to scrape the sides of the bowl.Add the eggs...one at a time...beating well after each addition. Beat in the vanilla.

In a medium bowl...whisk together the flour...baking powder and salt. Gradually add this flour mixture to the butter mixture in the large bowl...beating at low speed...until combined...then gradually add the sour cream...combing at low speed. Next gently fold in the strawberries...until well combined.
Spread the batter into the greased and floured cast iron skillet. Sprinkle the top with the remaining sugar.

Bake for about 35 minutes...or until a knife placed in the center comes out clean. Take out of the oven...let cool completely...and serve right from the skillet...topped with whipped cream or vanilla ice cream...enjoy!

Love...
Victoria

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