RASPBERRY SKILLET CAKE

RASPBERRY SKILLET CAKE
Recipe Rating:
 1 Rating
Serves: 6-8
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

1 c regular flour
1/2 c white wheat flour
1 1/2 tsp baking powder
10 Tbsp unsalted butter divided
3/4 c splenda baking sugar
2 large eggs at room temperature
2 tsp vanilla extract
1/2 tsp grated lemon zest
1/2 c 1% milk
1/3 c dark brown sugar (splenda if on hand)
3 c raspberries or
2 pkg (6 oz. each) raspberries
1/4 tsp salt

The Cook

Joanne Neal Recipe
Well Seasoned
Florence, MA (pop. 32,665)
GrandmaJ3
Member Since Jul 2010
Joanne's notes for this recipe:
I was trying to find a raspberry dessert for my husband and one that I could make over so I could eat it as well. Found a recipe for blackberries so I substituted raspberries, used 1/2 cups white wheat flour w/reg flour,changed reg sugar to Splenda sugar and used 1% milk instead of whole milk. It came out fantastic! My husband loved and I can eat it w/o my carbs going overboard.
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Directions

1
Preheat oven to 350 deg. Whisk together, flours, baking powder and salt. In in large bowl, using a mixer, beat 6 TBLs of butter and sugar on high until light and fluffy, about 3 minutes.
2
Beat in eggs, vanilla and zest until combined. With mixer on low, add flour mixture in 2 additions alternating with milk, and beat until combined.
3
In a 10 inch skillet (cast iron if you have it), melt remaining butter (4 Tbls) over medium heat. Add brown sugar and cook, stirring 30 seconds.
4
Remove from heat and arrange raspberries evenly in skillet. Pour batter over berries and smooth top. Bake until cake is a deep golden brown and toothpick inserted in center comes out clean, 35 to 40 minutes, rotating half-way through.
5
Remove from oven when done and let cool in skillet on a wire rack for 5 minutes. Run a knife around edge and carefully invert cake onto serving plate. Serve warm or a room temperature. Heats well in microwave too.
Goes well whipped cream, Cool Whip or vanilla ice cream.
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