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Buttermilk-Poppy Seed Skillet Cake with Strawberries
Buttermilk-Poppy Seed Skillet Cake with Strawberries
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Skillet-baked strawberry buttermilk cake with poppy seeds, vanilla, and almond extract for added flavor.
Ingredients:
  • 0.5 cup unsalted butter
  • 2.5 cups all-purpose flour
  • 1.5 tablespoons poppy seeds
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground cardamom
  • 1.5 cups buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups strawberries, hulled and halved
Instructions:
  • Place butter in a 10-inch cast iron skillet and let it melt in a preheated 350°F (175°C) oven for 2 to 4 minutes.
  • As the butter melts, combine flour, sugar, poppy seeds, baking powder, baking soda, salt, and cardamom in a large bowl.
  • Once the butter has completely melted, take the skillet out of the oven and swirl it gently to spread the butter evenly on the bottom. Then, pour the melted butter over the dry ingredients in the skillet and let it sit. Mix the melted butter with the dry ingredients a few times for it to cool slightly. Next, add buttermilk, eggs, and vanilla and almond extracts, and stir until the batter is smooth without any dry clumps of flour.
  • Spread the batter in an even layer in the skillet, top with halved strawberries, and bake in the oven.
  • Bake in the preheated oven for 55 to 60 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. If the cake starts to over-brown, reduce the oven temperature to 325°F (165°C) and continue baking until done. Let the cake cool before slicing.

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