Fresh berries are the crowning glory of this not-too-sweet, but ultra-moist skillet cake.
1/2 cup butter
1 cup sour cream
1 tsp vanilla
1 cup sugar (and some Swedish sugar or turbanado for sprinkling on top)
1 1/4 tsp baking powder
1/4 tsp salt
1 1/3 cup flour
1 cup fresh berries (I love using raspberries and blueberries!)
Melt butter in a skillet (cast iron is best) Preheat the oven to 350°.
Pour the melted butter into a mixing bowl and add the eggs, sour cream and vanilla. Stir until well mixed and then beat in the 1 cup of sugar.
Mix the flour, salt and baking powder in a smaller bowl. Slowly mix in the dry to the wet ingredients.
Pour the batter into the 9 inch skillet that has been buttered with the melted butter in the first ingredient.
Sprinkle red and blue berries over the batter.
Sprinkle topping sugar over the cake and bake for 40 minutes or so until it springs back when touched in the middle. A toothpick should come out with a few moist crumbs.
We serve this with homemade ice cream...you should too!
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mom a succulent and a tiger lily for Mother's Day and we were all thrilled with the results, so much so that I
returned make an identical purchase for my grandmother!