Berry Almond Buttermilk Cake

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 1/4 cups

All-Purpose Flour

1 1/4 cups

Almond Meal

I used Bob's Red Mill

1 Tbsp

Baking Powder

1/2 tsp

Salt

2

Large Eggs

1 1/2 cups

Buttermilk

4 cups

Unsalted Butter

1

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

1

Medium Peach

1/4 cup

Sliced Raw Almonds

Cooking Instructions

HIDE IMAGES

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 cups) , Almond Meal (1 1/4 cups) , Baking Powder (1 Tbsp) and Salt (1/2 tsp) .

Step 3

Melt Unsalted Butter (4 cups) 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 cups) , Large Eggs (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 Tbsp) .

Step 10

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