Nutty Raspberry Brown Butter Skillet Cake
This Raspberry Brown Butter Skillet Cake features nutty flavors and tangy berries, baked to perfection in one pan in just 50 minutes.
This skillet cake combines nutty brown butter with fresh raspberries for a unique dessert. The one-pan method simplifies cleanup and enhances flavor.
Why This Recipe Works
Brown Butter Flavor: Browning the butter adds a rich, nutty flavor that elevates the cake.
Raspberry Freshness: Fresh raspberries provide a tart contrast to the sweetness of the cake.
Skillet Cooking: Baking in a skillet ensures even heat distribution, resulting in a perfectly baked dessert.
Chef's Pro Tip: Let the cake cool for at least 10 minutes in the skillet to set before serving.
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Preheat your oven to 350°F (175°C) and prepare a 10-inch cast-iron skillet.
- 2
In a skillet, melt the butter over medium heat until it turns golden brown and smells nutty.
- 3
Remove from heat, stir in granulated sugar, and let it cool slightly.
- 4
Whisk in eggs and vanilla until combined, then mix in flour, baking powder, baking soda, and salt.
- 5
Gently fold in the raspberries, being careful not to break them.
- 6
Pour the batter into the skillet and smooth the top, then bake for 25-30 minutes.
- 7
Cool the cake in the skillet for 10 minutes before dusting with powdered sugar and serving.
Nutrition Facts
Per serving
fat
16g
carbs
42g
fiber
2g
sodium
150mg
protein
4g
calories
320
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