fruits of labor

August 2, 2012

A delightfully easy recipe for those late summer berries that are now in abundance. One of my favorite morning treats is this blackberry apricot skillet cake. You can substitute almost any fruit into the cake and its a lovely thing to bring for a brunch. Its rustic and hearty but still light and it looks beautiful in the heavy cast iron skillet. The trick to this is to preheat your cast iron pan, that way the batter develops a wonderful crust on the bottom. 
Here I have also sprinkled the top with a lavender sugar that I brought back from Sweden but any course grain sugar will do. 

enjoy!


Blackberry Apricot Skillet Cake 


1/2 cup butter at room temperature 
1 1/4 cups sugar 
2 tablespoons of lavender sugar to sprinkle on top (any sugar can be substituted here)
2 eggs lightly beaten 
1 tablespoon of baking powder 
dash of salt
1/2 cup of milk 
2 cups of flour 
1 cup of blackberries 
1 1/2 cups of apricots sliced thinly 




cream together the butter and sugar 
add in the egg
sift in the dry ingredients (being careful not to over mix) 
add the milk 
carefully fold in the fruit. 


preheat your oven to 375 and place your 12″ skillet in the oven. Remove skillet just before you are ready to pour in the batter. Butter sides and bottom of pan and pour batter in, it should sizzle a bit. Sprinkle lavender sugar over the entire top. 


Return pan to oven and bake 20-30 minutes or until cooked through. 







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