Strawberry Yogurt Skillet Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup finely ground cornmeal
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp table salt
- 1 cup plain Greek yogurt, whole or 2%
- 1/2 cup milk, whole or 2%
- 12 tbsp (6 oz) unsalted butter, melted and cooled
- 1 tsp almond extract
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3 cups sliced strawberries
- 1/3 cup sliced almonds
Instructions
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Preheat oven to 350F. Adjust the oven rack to the middle position. Place a 12 inch cast iron skillet into the oven.
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Mix together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. In another medium bowl, whisk together the yogurt, milk, melted butter, almond extract, lemon juice, and lemon zest. In a large bowl, vigorously whisk together the eggs and sugar until the eggs are light in color and thick, about 5 minutes.
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Add the yogurt mixture to the eggs and fold it in with a large silicone spatula. Then add the flour mixture and 1 1/2 cups of the strawberries and fold them in until just mixed.
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Take the hot skillet out of the oven. Pour the batter into the skillet and smooth it out with your spatula. Scatter the reserved strawberries over the top and sprinkle the almonds around. Bake for 40-45 minutes, or until the top is browned and a skewer comes out with a few moist crumbs.
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If desired, serve sprinkled with some powdered sugar or with a scoop of vanilla ice cream.
Recipe Notes
- I think the cake looks prettiest if you reserve the end slices of the strawberries to top the cake, so I set aside about 1/2 cup of end slices as I'm working.
- If you don't have almond extract, you can use vanilla instead. The almond gives it a stronger almond flavor, but either is nice in the cake.
- I like a very finely ground cornmeal for the recipe - Bob's Red Mill Fine Ground Cornmeal. I have also used medium grind cornmeal (Quaker) and find the cake to be more rustic than I want, though it's still great for breakfast and snacks.