Cast Iron Skillet Strawberry Cake
What You'll Need:
1 cup Snowville Creamery whole milk
1 cup all purpose flour
½ cup soft whole wheat flour or buckwheat flour
2 tsp baking powder
6 tablespoons unsalted butter, softened, plus more for cast iron skillet
1 cup sucanat (whole cane sugar) or granulated sugar
½ tsp salt
1 large egg
1 tsp vanilla extract
1 pound strawberries, trimmed and cut in half
Prep Time: 15 mins
Cook Time: 60 mins
Preheat oven to 350ºF. Combine flour, baking powder, and salt together in a medium bowl.
Cream the sucanat and butter by placing them in the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium-high speed until fluffy, about 3 minutes. Reduce speed to medium-low and add the egg, milk, and vanilla.
Reduce speed to low; gradually add flour mixture.
Pour batter into a buttered 10” cast iron skillet.
Arrange strawberries on top of the batter, cut sides down. The strawberries should completely cover the top of the cake.
Bake the cake for 10 minutes.
Reduce oven temperature to 325ºF. Bake until cake is golden brown and firm to the touch, about 45 minutes. Let cool in cast iron on a wire rack.
Cut into wedges and serve with vanilla ice cream or whipped cream. Makes one 10” cake.