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Strawberry Almond Buttermilk Skillet Cake
Spring has finally arrived here in Georgia and the weather has been beautiful! We got to take in the wonderful weather at Steeplechase on Saturday. It was a lovely day, made even better by good food and great company (plus I got to wear a big hat!). While we were trying to figure out what food we were going to bring with us for Saturday, I happened upon a strawberry buttermilk skillet bread, and since I had buttermilk I needed to use, it got pinned. We were getting there early Saturday to secure a spot on the fence, so some breakfast food was needed, and this bread fit the bill. Of course I didn’t stick with the recipe, but I really like the changes I made.

Was very excited about the hat.

Was very excited about the hat.

I tossed it together on Friday night and cut it up and brought it with us for Saturday. It was a big hit. Rich and moist, with great strawberry flavor and a nice crust on top from the sugar. Everyone really liked it, and I will definitely be making this one again!

Strawberry Almond Buttermilk Skillet Cake

1 c sugar
6 – 8 fresh strawberries, minced
1 1/2 c all-purpose flour
1 1/4 tsp baking Powder
1/4 tsp salt
6 Tbs butter, softened
1 egg
1/2 cup buttermilk
1 tsp pure almond extract
½ c slivered almonds
8 fresh strawberries, cut in half
1 Tbs sugar

Pre-heat the oven to 325⁰, place the 9-in cast iron skillet into the oven while it pre-heats.

Mix the sugar, strawberries, and butter in your stand mixer until creamy. Add the egg mix until completely combine. Scrape down the sides of the bowl and add the almond extract.

In a medium bowl, combine the flour, baking powder, and salt.

Add the flour mixture to the bowl and turn on low, slowly pouring in the buttermilk as it mixes. Fold in the slivered almonds.

Remove the cast-iron skillet from the oven and spray with non-stick spray.

Scrape the batter into the hot skillet. Arrange the strawberries, cut-side down, on top of the batter. Sprinkle the entire surface with remaining Tbs of sugar.

Bake for 45-60 minutes, or until the top of the cake is light golden brown and a skewer inserted into the center of the cake comes out clean. Cool before serving.

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