Buttermilk Strawberry Skillet Cake with Strawberry Whipped Cream and Jerry's Sugared Pecans
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1227
- Total Fat
- 88
- Saturated Fat
- 27
- Carbohydrates
- 105
- Dietary Fiber
- 9
- Sugar
- 74
- Protein
- 14
- Cholesterol
- 139
- Sodium
- 353
- Total: 2 hr 20 min (includes cooling and chilling times)
- Active: 30 min
Ingredients
Buttermilk Strawberry Skillet Cake:
5 tablespoons salted butter, at room temperature, plus additional for the skillet
1 1/4 cups all-purpose flour, plus additional for the skillet
3/4 cup plus 2 teaspoons sugar
1 1/2 teaspoons vanilla extract
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 cups strawberries, tops removed, sliced in half lengthwise
Strawberry Whipped Cream:
3/4 cup cold heavy whipping cream
1/4 cup strawberry jam
1/2 teaspoon vanilla extract
Jerry's Sugared Pecans, recipe follows, for serving
Jerry's Sugared Pecans:
1/2 cup (1 stick) butter, melted
1 cup sugar
1 teaspoon ground cinnamon
3 large egg whites
4 cups pecan halves
Directions
- For the buttermilk strawberry skillet cake: Preheat the oven to 375 degrees F. Butter a 10-inch cast-iron skillet and dust with flour.
- Beat the butter and 3/4 cup of the sugar in a large bowl with an electric mixer on medium speed. Beat in the vanilla and egg. Whisk together the flour, baking powder, baking soda and salt in a medium bowl until combined. With the mixer running, add about a third of the flour mixture to the butter-sugar mixture, then add about half of the buttermilk. Continue adding the flour and buttermilk in this manner, ending with the flour, mixing just until the batter comes together.
- Pour the batter into the prepared skillet and smooth the top. Place the strawberries on top of the cake batter, pressing down gently. Sprinkle the remaining 2 teaspoons sugar over top. Bake until golden brown, 35 to 40 minutes. Let cool slightly.
- For the strawberry whipped cream: Place a mixing bowl and whisk attachment into the freezer 15 minutes prior to using.
- In the bowl of an electric mixer fitted with the cold whisk attachment, whip the cream until soft peaks form, 3 to 4 minutes. Add the jam and vanilla and continue whipping until stiff peaks form, about 2 minutes more. (If not using immediately, cover and refrigerate.)
- Serve the cake with the whipped cream and Jerry's Sugared Pecans.
Jerry's Sugared Pecans:
- Preheat the oven to 350 degrees F.
- Line a large baking sheet with sides with aluminum foil. Pour the melted butter onto the lined sheet.
- In a large bowl, mix the sugar, cinnamon and egg whites. Add the pecan halves and toss until they are fully coated.
- Spread the pecans onto the prepared baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.