Skillet Berry Cake with Mixed Berries and Crisp Top

The last month has been a blur of activity: a ballet intensive, a book launch, preparing a child for college, and the usual life chaos that makes weekdays blur together. Summer berries, with their fleeting season, have been tempting me to preserve their bright flavor while I can. I managed to capture the strawberries in our favorite freezer jam and have a box of cherries waiting their turn—some destined for the freezer, some for preserves, and some for a spicy-sweet cherry jam. Blueberries and sweet corn are still holding out long enough for me to plan corn relish and blueberry syrup. Meanwhile, small amounts of berries that cross my path get nibbled on and transformed into treats like this Berry Skillet Cake.

This jewel-toned Berry Skillet Cake is uncomplicated and forgiving. Unlike many from-scratch cakes, it’s simple to mix, quick to bake, and works equally well made with traditional butter and milk or vegan-friendly alternatives such as coconut oil and almond milk. Surprisingly, there are no eggs in this cake, yet it remains incredibly moist and tender. The texture is rich and satisfying without being heavy.

Cook’s Notes

This skillet cake is perfect for using that scatter of leftover berries in your fridge. I like to split the base of the pan between blackberries and blueberries, and occasionally add a few raspberries. Use whatever fresh berries you have on hand.
Sucanat (short for sucre de canne naturel) gives the cake a wonderful caramel and molasses note. If you can’t find it, substitute an equal amount of granulated or raw sugar—your cake will still be tasty.
Butter or coconut oil, whole milk or plant milk: pick the combination that suits your diet or mood. All of them work well, and results are consistently delicious.
A heavy 10- to 12-inch cast-iron skillet or an enameled skillet works best for baking this cake evenly. Generously grease the bottom and the sides of the pan with butter or coconut oil so the cake releases cleanly.
Scatter the sugar over the greased pan and then arrange berries in a single layer on top so the base is evenly covered. In my skillet this typically requires about 3/4 cup blackberries and 3/4 cup blueberries; add a few more to fill gaps if needed.
Dollop the batter over the berries in large spoonfuls, then gently spread toward the edges so you don’t crush the fruit. The cake bakes to a golden brown in about 35 minutes—check with a toothpick inserted near the center; it should come out clean of raw batter (a bit of berry juice is fine).
Let the cake cool for at least 10 minutes on the stovetop before running a knife around the edge and inverting onto a platter. If it needs encouragement, a firm tap to the bottom of the pan usually helps release it.
Serve the cake warm, at room temperature, or cooled. It’s lovely on its own, and even better with a scoop of vanilla ice cream.
Store leftovers wrapped in plastic wrap or in an airtight container at room temperature for up to five days, though it rarely lasts that long in my house.

Berry Skillet Cake

Rebecca Lindamood

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A tender, jewel-toned, just-sweet-enough cake that highlights the best of summer berries and is easy to make.

Ingredients

2/3 cup raw or standard granulated sugar
1/2 teaspoon ground cardamom
1 1/2 cups fresh berries (blueberries, blackberries, raspberries)
4 cups all-purpose flour (about 1 lb 1 oz by weight)
2 cups sucanat (or substitute granulated sugar)
4 teaspoons baking powder
2 teaspoons kosher salt
1 3/4 cups unsweetened almond milk or whole milk
1 tablespoon pure vanilla extract
1/2 cup extra virgin coconut oil or butter, melted, plus extra for pan

Instructions

Preheat the oven to 350°F (175°C).
Generously grease the bottom and sides of a heavy 10- to 12-inch cast-iron or enameled skillet with coconut oil or softened butter. In a small bowl, mix the raw sugar and cardamom, then sprinkle it evenly over the greased pan. Arrange the berries over the sugar in a single layer.
In a medium bowl, whisk together the flour, sucanat (or sugar), baking powder, and kosher salt. In a separate bowl, whisk the milk, melted coconut oil or butter, and vanilla. Pour the wet mixture into the dry and stir with a spatula or wooden spoon until no dry pockets remain. Drop large spoonfuls of batter over the berries and gently spread toward the edges to level without smashing the fruit.
Bake 35–38 minutes, until the top is lightly browned and a toothpick inserted near the center comes out clean of raw batter (some berry juice is fine). Let the cake cool on the stovetop for about 10 minutes.
Run a thin knife around the inside edge of the pan, invert a platter over the skillet, and carefully flip to release the cake. If needed, tap the bottom of the pan to encourage release. Serve warm, at room temperature, or chilled. Store leftovers wrapped or in an airtight container at room temperature for up to 5 days.