raspberry skillet cake

Name: RASPBERRY SKILLET CAKE
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: English
Ingredients: 1 cup(s) regular flour; 1/2 cup(s) white wheat flour; 1 1/2 teaspoon(s) baking powder; 10 tablespoon(s) unsalted butter divided; 3/4 cup(s) splenda baking sugar; 2 large eggs at room temperature; 2 teaspoon(s) vanilla extract; 1/2 teaspoon(s) grated lemon zest; 1/2 cup(s) 1% milk; 1/3 cup(s) dark brown sugar (splenda if on hand); 3 cup(s) raspberries or; 2 package(s) (6 oz. each) raspberries; 1/4 teaspoon(s) salt

(1 RATING)

40 Pinches

Joanne Neal

Florence, MA

Updated on Dec 10, 2012

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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prep time 20 Min

cook time 40 Min

method Bake

yield 6-8 serving(s)

Ingredients

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

How To Make raspberry skillet cake

Step 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.

Step 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.
Step 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.
Step 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.
Step 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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