Recipe Image

Servings:

Berry Almond Buttermilk Cake

This easy skillet cake will have you making it again and again.

Total Time

1hr 15min

4.3

3 Ratings

Author: Thrive Market

Servings:

Ingredients

•

1 1/4 cups

All-Purpose Flour

•

1 1/4 cups

Almond Meal

•

1 Tbsp

Baking Powder

•

1/2 tsp

Salt

•

Farmhouse Eggs® Large Brown Eggs

•

1 1/2 cups

Buttermilk

•

4 Tbsp

Unsalted Butter

•

Madagascar Vanilla Bean

or 1 Tablespoon of Vanilla Extract

•

1/2 cup

Granulated Sugar

•

2 Tbsp

Granulated Sugar

•

1 cup

Boysenberries

or Any Juicy Summer Berry

•

Medium Peach

•

4 Tbsp

Sliced Raw Almonds

Cooking Instructions

Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease an 11-inch cast iron skillet.

In a large bowl, whisk together All-Purpose Flour (1 1/4 cups) , Almond Meal (1 1/4 cups) , Baking Powder (1 Tbsp) and Salt (1/2 tsp) .

Melt Unsalted Butter (4 Tbsp) in the microwave and allow to cool.

Split the simply organic whole Madagascar Vanilla Bean (1) open with the tip of a sharp paring knife. Use the side of the knife to scrape the beans out of the pod.

In a separate bowl, thoroughly whisk the butter, Buttermilk (1 1/2 cups) , Farmhouse Eggs® Large Brown Eggs (2) and vanilla bean.

Gently stir the wet ingredients into the dry ingredients.

When almost fully incorporated, gently stir in the Granulated Sugar (1/2 cup) and Boysenberries (1 cup) .

Slice the Peach (1) .

Pour the batter into the buttered skillet and arrange the remaining fruit atop the cake. Scatter on the Sliced Raw Almonds (4 Tbsp) and Granulated Sugar (2 Tbsp) .

10.

Bake for 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Serve and enjoy!

Nutrition Per Serving

CALORIES

364

FAT

18.4 g

PROTEIN

9.9 g

CARBS

42.2 g