Monday, June 1, 2015

Serviceberry Skillet Cake

This is unabashedly a repeat, but one that holds a chance to be repeated only a single time of the year.  Serviceberries are ripening in ernest, so I give you, once again, the serviceberry skillet cake, (though I have cheated and put enough berries in the freezer to do this again maybe when snow is on the ground).
What better way to remember these brief moments of each season.

Adapted from Mehmet Gurs Original Raspberry Fig Cake:
Serviceberry Skillet Cake: 

*1/8 cup bread crumbs for dusting
*1 cup fine raw cane sugar
*1 stick unsalted butter, room temp
*3 eggs
*zest of 1 lime
*1 1/2 cup unbleached organic AP flour
*juice of one lime
*1 cup fresh, very ripe serviceberries 

Preheat oven to 350. Butter a 9 inch cast iron skillet.
Sprinkle with the breadcrumbs to coat bottom of skillet. Beat the sugar and butter at medium high speed until fluffy, about 2 minutes.
Beat in lime zest. Slowly beat in the eggs one at a time. Add the flour and lime juice, alternating between the two until just incorporated. Blend the rest with a rubber spatula.
Pour the batter into the pan. Sprinkle the berries over top, and gently press into the batter.
Bake on center rack for 40 minutes or until surface is golden and a cake tester comes out clean.
Cool slightly before slicing.
Serve warm. Maybe with whipped cream or vanilla ice cream.