Summer is holding on and we’re holding on to it. There’s only two weeks until Ethan is off to fifth grade. Let’s make the most of what the summer has to offer: swimming, warm breezes, fragrant and colorful flowers and fresh berries.
Raspberries are full of dietary fiber and vitamin C and manganese. If you didn’t know, manganese strengthens bones and connective tissue in our bodies. It also promotes normal nerve function and cell wall strength. It even plays a role in carbohydrate and fat metabolism.
This recipe calls for a cup of nutrient packed fresh red raspberries but you could use whatever berry or combination of berries you prefer.
We’re also cooking this cake in a cast iron skillet, which can be beneficial to your health. Did you know that cooking certain foods in cast iron increases the iron content in the food?
Raspberry Skillet Cake
- 1 stick of unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries, chopped
Preheat oven to 350F. Grease a 10″ cast iron skillet.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
In a separate bowl, combine flour, baking powder and salt. Add this flour mixture to the butter mixture and beat until fully incorporated. Fold in chopped raspberries. Spread into cast iron skillet and bake for 30 minutes until golden brown and a toothpick inserted in center comes out clean.
Slice and enjoy :)