RASPBERRY SKILLET CAKE
By
Joanne Neal
@GrandmaJ3
1
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.
Rating:
★★★★★ 1 vote
Serves:
6-8
Prep:
20 Min
Cook:
40 Min
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
How to Make RASPBERRY SKILLET CAKE
- 1Preheat 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.
- 2Beat in eggs, vanilla and zest until combined. With mixer on low, add flour mixture in 2 additions alternating with milk, and beat until combined.
- 3In 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.
- 4Remove 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.
- 5Remove 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.
