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Friday, April 3, 2015

Cast Iron Cake

Everyone should have at least one cast iron frying pan in their cupboard.  Cast iron has so many uses and isn’t just for frying chicken.  I’m not sure exactly who used the first cast iron skillet, but I think it’s associated with the south and southern cooking.

You can use this type of skillet for defrosting meat and other things.  A cat iron pan becomes smooth (seasoned) from lots of use and then things never stick.  You can place it in the oven and not have to worry about burning or melting the handles.  It’s virtually indestructible and is one of those things that get better with age.

Besides main dishes, you can bake cornbread or cakes.  Here’s an easy cake recipe.

Blueberry Muffin Skillet Cake


8 T. unsalted butter
1/3 cup of milk
1 large egg, plus 1 large egg yolk
1 t. vanilla
Zest of I lemon, divided
1 ½ cups all-purpose flour
3/4 cup of sugar
1 ½ t. baking powder
3/4 t. salt
2 cups of fresh blueberries

For the topping:

3 T. cold unsalted butter, cut into pieces
½ cup of all-purpose flour
¼ cup of sugar


Preheat the oven to 350°F

Place the butter in a 9 or 10-inch cast iron skillet and heat over medium until the butter lightly browns.  Remove the skillet from the heat and pour the batter into a dish to cool.

In a large measuring cup, whisk together the milk, egg, yolk, and vanilla until combined.  Set aside.

In a mixing bowl, whisk half of the lemon zest with the flour, sugar, baking powder and salt.  Add the milk mixture and browned butter.  Gently stir together until just combined.  Don’t over mix; a few streaks of flour are okay.  Fold in the blueberries and scrape the mixture into the cast iron skillet you used to brown the butter.

Make the topping:

Use your fingers to combine the butter, flour, remaining lemon zest and sugar until crumbly.  Sprinkle over the top of the batter.  Bake in the center of the oven for 30-35 minutes or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.  Cool on a rack for about 15 minutes before slicing and serving.  May be stored at room temperature up to two days in an airtight container

Approx time: 45 minutes
Yield: One 9-inch cake


  1. Replies
    1. Thea,

      This thing is easy and good. You'll have to try it.


  2. This look absolutely delicious. Can't wait to try it!

    1. Tangerine,

      Thanks for reading and leaving a comment. It's easy and yummy.


  3. I'll be making this cake and thinking of you while we all enjoy it! Thanks, Sunni!

    1. Oh that's so sweet. I think you will enjoy this recipe and it's easy to make.

      Thank you for stopping by.


  4. My little black skillet belonged to my great grandmother. I couldn't survive in the kitchen without it.

    1. Nancy,

      How nice to have an old black skillet from your great grandmother. That's great! I bought my skillet back in the 60's when I was in high school. I love it and use it all the time.

      Thank you for reading and commenting.


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comment on my posts. I appreciate it.