Blackberry Skillet Cake - Everyday Food with Sarah Carey
05:23
Here's an idea for your next party: Make a skillet cake! They're simple and absolutely beautiful. Today I'm cooking blackberries in brown sugar until they become almost jamlike, and then spreading the cake right on top. Once it's baked and cooled, just flip it out onto a plate and serve. I promise you'll love it -- and your Bundt pan will appreciate the time off!
Sarah's Tip of the Day:
When transferring your cake from skillet to plate, keep your hands close to your table (as opposed to eye level), and then flip quickly and with confidence.
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PREP: 20 mins
TOTAL TIME: 1 hour
SERVINGS:8
INGREDIENTS
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
10 tablespoons unsalted butter, room temperature, divided
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup whole milk, room temperature
1/3 cup dark-brown sugar
3 cups blackberries
COOK'S NOTE
Top Secret: The blackberries soften in a layer of caramelized brown sugar to create a sweet, jam-like topping on this cake.
DIRECTIONS
STEP 1
Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat 6 tablespoons butter and sugar on high until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined. With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.
STEP 2
In a 10-inch skillet, melt remaining 4 tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat and arrange blackberries evenly in skillet.
STEP 3
Pour batter over berries and smooth top. Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes, rotating halfway through. Let cake cool 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.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Blackberry Skillet Cake - Everyday Food with Sarah Carey
Sarah's Tip of the Day:
When transferring your cake from skillet to plate, keep your hands close to your table (as opposed to eye level), and then flip quickly and with confidence.
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
PREP: 20 mins
TOTAL TIME: 1 hour
SERVINGS:8
INGREDIENTS
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
10 tablespoons unsalted butter, room temperature, divided
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup whole milk, room temperature
1/3 cup dark-brown sugar
3 cups blackberries
COOK'S NOTE
Top Secret: The blackberries soften in a layer of caramelized brown sugar to create a sweet, jam-like topping on this cake.
DIRECTIONS
STEP 1
Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat 6 tablespoons butter and sugar on high until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined. With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.
STEP 2
In a 10-inch skillet, melt remaining 4 tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat and arrange blackberries evenly in skillet.
STEP 3
Pour batter over berries and smooth top. Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes, rotating halfway through. Let cake cool 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.
---------------------------------------------------------------
Get the Full Recipe:
More "Primary Ingredient" Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Blackberry Skillet Cake - Everyday Food with Sarah Carey
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