This cake was born out of the need to use up some extra buttermilk and strawberries before they went bad. You can make this in a 9-inch cake pan instead of a skillet, if desired.

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
10
Yield:
1 skillet cake
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place butter into a 10-inch cast iron skillet. Place skillet into an oven and turn on to 350 degrees F (175 degrees C) to allow butter to melt, 2 to 4 minutes.

    Advertisement
  • While butter melts, mix together flour, sugar, poppy seeds, baking powder, baking soda, salt, and cardamom in a large bowl.

  • When butter has fully melted, remove skillet from oven and gently swirl to coat bottom with butter. Pour melted butter over the dry ingredients, and set skillet aside. Stir melted butter into dry ingredients a few times to allow it to cool slightly. Add buttermilk, eggs, vanilla, and almond extracts and mix just until batter has no dry clumps of flour in it.

  • Pour batter into the skillet and spread into an even layer. Sprinkle halved strawberries evenly over the top and place skillet into the oven.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 55 to 60 minutes. If cake begins to over-brown at any point during baking process, turn the oven temperature down to 325 degrees F (165 degrees C) and continue to bake until done (baking time will vary with a lower oven temperature). Allow cake to cool before slicing.

Cook's Notes:

If your strawberries are on the larger side, quarter them instead of halving.

You can use up to 1 1/4 cups sugar if your strawberries are tart.

I found my cake started to get slightly too brown around the edges after 45 minutes at 350 degrees; so I reduced the temp to 325, and continued to bake for an additional 15 minutes until the center was properly done.

Nutrition Facts

323 calories; protein 6.2g; carbohydrates 48.8g; fat 11.5g; cholesterol 63.1mg; sodium 331.9mg. Full Nutrition
Advertisement

Reviews

Rating: 4 stars
06/30/2021
This is a totally unique cake! It cooks very nicely in cast iron. I lowered the temp as suggested with about 20 min to go & it was done exactly at 55 min. I love the poppy seeds, they add a neat texture. The cake is quite dense and great with a cup of coffee for breakfast. I made with a mix of red & black raspberries with some blueberries tossed in. This recipe would be great with any berries or even some cherries! Read More