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RECIPE
13 INGREDIENTS10 STEPS1HR 15MIN

Berry Almond Buttermilk Cake

4.3
3 Ratings
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Thrive Market
First socially conscious online store.
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This easy skillet cake will have you making it again and again.

1HR 15MIN

Total Time
Thrive Market
First socially conscious online store.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
1 1/4 cups
1 1/4 cups
Bob's Red Mill® Almond Meal
1 Tbsp
Baking Powder
1/2 tsp
1 1/2 cups
Buttermilk
1
Madagascar Vanilla Bean
or 1 Tablespoon of Vanilla Extract
1 cup
Boysenberries
or Any Juicy Summer Berry
1
Medium  Peach
1/4 cup
Sliced Raw Almonds
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Nutrition Per Serving
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CALORIES
1110
FAT
101.2 g
PROTEIN
9.6 g
CARBS
41.3 g

Directions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease an 11-inch cast iron skillet.
Step 2
In a large bowl, whisk together All-Purpose Flour (1 1/4 cup), Bob's Red Mill® Almond Meal (1 1/4 cup), Baking Powder (1 tablespoon) and Salt (1/2 teaspoon).
Step 3
Melt Unsalted Butter (4 cup) in the microwave and allow to cool.
Step 4
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.
Step 5
In a separate bowl, thoroughly whisk the butter, Buttermilk (1 1/2 cup), Large Egg (2) and vanilla bean.
Step 6
Gently stir the wet ingredients into the dry ingredients.
Step 7
When almost fully incorporated, gently stir in the Granulated Sugar (1/2 cup) and Boysenberries (1 cup).
Step 8
Slice the Peach (1).
Step 9
Pour the batter into the buttered skillet and arrange the remaining fruit atop the cake. Scatter on the Sliced Raw Almonds (1/4 cup) and Granulated Sugar (2 tablespoon).
Step 10
Bake for 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Serve and enjoy!

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Nutrition Per Serving
Calories
1110
% Daily Value*
Fat
101.2 g
130%
Saturated Fat
58.3 g
292%
Trans Fat
0.0 g
--
Cholesterol
298.5 mg
100%
Carbohydrates
41.3 g
15%
Fiber
4.6 g
16%
Sugars
22.3 g
--
Protein
9.6 g
19%
Sodium
372.8 mg
16%
Vitamin D
0.6 µg
3%
Calcium
160.7 mg
12%
Iron
2.1 mg
12%
Potassium
161.7 mg
3%
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