Get ready to transform your kitchen into a dessert paradise with this mouthwatering Kate Woods Strawberry Almond Skillet Cake! Imagine a golden, buttery cake studded with juicy, ruby-red strawberries and a delicate almond essence that will make your taste buds dance with joy. This isn't just a cake – it's a culinary experience that combines rustic charm, irresistible flavors, and the kind of homemade magic that turns ordinary moments into extraordinary memories.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups strawberries, hulled and halved
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Place a 10-inch cast-iron skillet or oven-safe skillet in the oven to warm up while you prepare the batter.
- In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of almond flour, 1/2 cup of granulated sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk the dry ingredients together until well combined.
- In another bowl, whisk together 2 large eggs, 1/2 cup of melted unsalted butter, and 1 teaspoon of almond extract until smooth and fully incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Remove the preheated skillet from the oven (use oven mitts, as it will be hot) and lightly grease it with a little butter or cooking spray to prevent sticking.
- Pour the batter into the warm skillet, spreading it evenly with a spatula.
- Arrange the hulled and halved strawberries on top of the batter, pressing them in slightly to ensure they are partially submerged.
- Return the skillet to the oven and bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the skillet from the oven and allow the cake to cool in the skillet for about 10 minutes.
- After cooling, dust the top of the cake with powdered sugar for a touch of sweetness and presentation.
- Slice the cake into wedges and serve warm or at room temperature. Enjoy your delicious strawberry almond skillet cake!
Tips
- Skillet Selection: Use a well-seasoned cast-iron skillet for the best heat distribution and a beautiful, crispy edge.
- Strawberry Pro Tip: Choose ripe, in-season strawberries for maximum flavor. If they're extra juicy, lightly pat them dry to prevent excess moisture in the cake.
- Mixing Magic: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Temperature Matters: Ensure your ingredients are at room temperature for a more uniform batter and better rise.
- Serving Suggestion: This cake is versatile! Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.
- Storage Hack: Keep the cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Gently reheat before serving to revive its fresh-baked magic.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 32g
Protein: 6g
Fat: 21g
Saturated Fat: 10g
Cholesterol: 95mg
