Berry Cornbread Skillet Cake.
Ingredients
- ½ cup salted butter
- ¾ cup raw cane sugar + 1 tbsp for sprinkling on top of the cake
- 1 tbsp pure vanilla extract
- 2 eggs
- 1¾ cup all-purpose flour
- ½ cup yellow cornmeal not self-rising or cornbread mix
- ¼ teaspoon sea salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ⅔ cup whole milk greek yogurt or sourcream
- 2 cups fresh berries, blackberries and blueberries
- fresh whipped cream for topping optional
Instructions
- Preheat the oven to 350 degrees. Heat a 10″ cast iron skillet over medium heat. Add the butter to the pan and allow it to melt. Then, brush the butter up the sides of the pan.Take the rest of the butter and pour it into a large mixing bowl.
- In the mixing bowl with the butter, add in the sugar and vanilla and cream them together for 1-2 minutes.
- Next, add in the yogurt or sour cream and eggs. Cream again until the mixture is smooth and fully combined.
- In a small bowl, whisk the flour, cornmeal, salt, baking powder, and baking soda together. Add the dry ingredients to the wet ingredients and gently stir until just combined. Next, fold in 1 cup of berries.
- Pour the batter into the skillet and top with the rest of the berries.Bake for 30 minutes, then tent with foil or parchment paper and cook for 8-10 more minutes or until the top of golden brown.
- Remove the cake from the oven and sprinkle with raw cane sugar (optional).Cool for 10 minutes before slicing and serving.