Saturday, May 7, 2016

Cast Iron Skillet Raspberry Cake

I love Raspberries. I used to say that it's also my favorite artificial flavor. I buy Raspberry Water, Raspberry Jam, Raspberry Yogurt and Raspberry Sorbet. I'm sure there are other foods that I prefer when made with Raspberries.
This one has been added to my collection of The Best of the Best Recipes.

Cast Iron Skillet Raspberry Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Skillet sprayed well with a Vegetable Cooking Spray.

8 TBS Butter, room temperature
1 1/4 C Sugar, divided
2 Large Eggs
1/2 tsp Vanilla
1 1/3 C Flour
1 1/4 tsp Baking Powder
1/4 tsp Salt
1/2 C Sour Cream
1 Pound of Fresh Raspberries
Whipped Cream for Garnish.

In a Large Mixing Bowl with a Hand Mixer or in a Stand Mixer with a Paddle Attachment:
1 C of the Sugar
Mix on Medium Speed for 5 minutes, until Creamy Smooth.

Mix just until incorporated.

In a Medium Mixing Bowl:
Baking Powder
Whisk well.
Gradually add this to to the Butter mixture.
Begin with some Flour and then some Sour Cream, alternating and mixing just until well combined.

Gently Fold in Raspberries by hand with a Silicone Spatula.

Pour the Batter into the Skillet.
Sprinkle evenly with remaining Sugar.
Bake for 34 - 40 minutes, until a toothpick in the center comes out clean.

Garnish individual servings with Whipped Cream.

Peace in the Kitchen!

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