Description
Made with almond flour, lemon juice and sweet strawberry preserves, this easy strawberry skillet cake is perfect for a sweet morning treat or evening dessert.
Ingredients
Scale
- 1 cup sugar
- 3/4 cup unsalted butter (softened)
- 1 cup flour (try whole wheat or gluten free!)
- ½ cup almond meal or flour (you can sub regular flour)
- 1 ½ teaspoon baking powder
- 2 pinches of salt
- 3 large eggs
- ¼ cup Bonne Mamon Strawberry Preserves
- 1 pint strawberries halved – or sub other fresh berries
- 1 teaspoons Lemon juice
- maple syrup for drizzling- optional
- powdered sugar for sprinkling – optional
Instructions
- Heat oven to 325°F.
- In a stand mixer or large bowl, cream butter and sugar together until fluffy. Add the eggs, one at a time, scraping down the bowl, and mix until combined.
- Whisk flours, baking powder and salt in a medium bowl then add it to the batter, until just combined.
- Spoon ½ of the batter into a lightly greased 9 or 10 inch cast-iron skillet.
- Spoon little teaspoons of strawberry preserves ( about a ¼ cup total) over top the first layer of batter. Its need not be perfect.
- Spoon the remaining batter over the preserves. Arrange the strawberries, skin side up, all over the batter, covering it. Sprinkle the top with the lemon juice.
- Bake until cake is golden and puffed, and a toothpick inserted into a center part of the cake comes out free of batter, about 50 -60 minutes. Drizzle with maple syrup and sprinkle with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Baking, Cake