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SIMPLE STRAWBERRY SKILLET CAKE
MAKES ONE 10-INCH CAKE
2 cups flour 2 tsp baking powder ½ tsp baking soda ¼ tsp salt ½ cup + 1 tbsp butter, room temperature 1 cup Greek yogurt 2 eggs, beaten 1 cup maple syrup 1 tsp vanilla 2 cups fresh strawberries, hulled and halved lengthwise, plus additional for serving (optional) Icing sugar, for serving
Place a 10-inch cast-iron skillet in the oven and preheat to 350°F.
Combine the flour, baking powder, baking soda and salt in a bowl, and set aside. In a separate bowl, whisk ½ cup of the butter until it is soft and fluffy, then mix in the yogurt and eggs. Stir in the maple syrup and vanilla. Add the dry ingredients all at once and mix until just combined.
Remove the skillet from the oven and add 1 tablespoon of butter. Using oven mitts to hold the skillet, swirl the butter around to coat the entire pan. Pour in the batter and use the back of a spoon to spread it into an even layer. Top with the strawberries.
Using oven mitts, place the skillet back into the oven and bake for 35 minutes, until the cake is lightly browned and a knife or toothpick inserted into the centre of the cake comes out clean. Let cool, sprinkle with icing sugar and serve with strawberries (if using).