Friday, August 31, 2012

Blackberry Skillet Cake

The beautiful berries of the Willamette Valley in Oregon are bountiful this time of year.  I am always on the lookout for a new recipe to use these plump little jewels.  Today the Triple Crown blackberries called out to me at the local Farmers Market here in Salem.  A few weeks ago I had clipped a recipe from The Oregonian newspaper and these berries fit the bill. 
This blackberry skillet cake was a nice recipe to make.  It involves using a 10 inch cast iron skillet and this happens to be the favorite pan in my kitchen.  I use it so often that I don't even put it away after each use.  Every time I wash it, I dry it well with a towel then set it on a hot burner for about 2 minutes to ensure it's thoroughly dry.  This inhibits any rust forming.  I then put a dab of canola oil in the pan and use a paper towel to wipe it around the entire pan including up the sides.  My garage sale $5.00 cast iron skillet is as good as any non-stick pan one can pay big money for in kitchen stores. 

As this cake was cooking, the house was filled with such a wonderful aroma of the cake and the blackberries.  It is delicious served slightly warm with a scoop of ice cream. This recipe is definitely a keeper!

Blackberry Skillet Cake

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
10 Tbsp butter at room temperature (divided)
3/4 cup granulated sugar
2 eggs at room temperature
2 tsp vanilla extract
1/2 tsp grated lemon zest
1/2 cup whole milk at room temperature
1/3 cup firmly packed dark brown sugar
3 cups blackberries

Preheat oven to 350 degrees. Whisk together flour, baking powder and salt. In a large bowl, using a mixer, beat 6 Tbsp butter and sugar on high until light and fluffy, about 6 minutes.  Beat in eggs, vanilla and lemon zest until combined.  With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.

In an oven-proof 10 inch skillet, melt remaining 4 Tbsp butter over medium heat. Add brown sugar and cook, stirring, 30 seconds. Remove from heat and arrange blackberries evenly in the skillet.
Pour batter over berries and smooth top.  Bake until cake is deep golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes, rotating halfway through.  Let cake cook in skillet on a wire rack 5 minutes.  Run a knife around edge and carefully invert cake onto a serving plate. Serve warm or at room temperature.  Makes 8 servings.

1 comment:

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