MIxed berry and ginger crumb cast iron cake
This is my first recipe in my cast iron skillet, mixed berry and ginger crumb cast iron cake. I am loving this piece of equipment and I am going to use it like crazy.
This mixed berry and ginger crumb cast iron cake is unbelievable. I got my cast iron skillet two days ago and the next day I put it to the test. This cast iron skillet is a serious piece of equipment. I am in love. I also bought the silicone handle to prevent burns, god knows I will be forgetting the skillet gets really hot and I will be grabbing it one sooner or later.
I forgot to tell you that I have a lodge outlet by my vacation home in TN. I found out the last time I went over Christmas. I have never gone in there but next time I go I will, which will be in April, it will be my first stop for sure, I can’t wait.
I am going to try to make some savory recipes on the cast iron. I think the sky is the limit when it comes to this skillet. Do you have a favorite cast iron recipe you can share with me ?
There is not much I can say about this cake but that you have to try it for yourself. The ginger together with the mixed berries is a super winner combo. I think you could use other types of fruits. Apples would be great.
Enjoy!
Here you can see how the cake looks like right before placing it in the oven. It is pretty simple to put this cake together so I hope you like it. This mixed berry ginger crumb cake recipe is truly a winer.
PrintMIxed berry and ginger crumb cast iron cake
Miryam's original recipe
Yield: 8 servings
Ingredients:
- 2 cups whole wheat pastry flour
- 1 cup almond flour
- 1/2 cup unrefined sugar
- 1/2 cup olive oil
- 3 organic eggs
- 1 cup organic milk, or any other type
- 2 1/2 tsp aluminum free baking powder
- 2 tsp ginger powder
- 1/4 tsp celtic salt
- 1 1/2 cup fresh mixed berries
Crumb
- 1/3 cup unrefined sugar
- 1/3 cup whole wheat pastry flour
- 1/3 cup coconut oil, not melted
- 1/3 cup crystallized ginger, chopped
Directions:
Preheat your oven to 375F. Grease a 12 inch cast iron skillet with butter and set aside.
In a mixing bowl mix the crumb ingredients and place in the freezer while you prepare the cake batter.
In a large mixing bowl mix the eggs, sugar, milk and olive oil. I do this step with a wire whisk. Add the rest of the ingredients, except berries, and combine. Pour mixture into the prepared cast iron skillet. Sprikle the mixed berries over the top of the batter and follow by the crumb topping.
Bake the cake for 40-45 minutes or until a tester inserted in the middle comes out clean. I baked mine for 45 minutes.
Set cake on a wire rack and cool before serving.
Recipe inspired by Vintage Cakes
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
The cake looks super! I love the use of ginger in this berry crumb cake!
I have not made any sweet in my cast iron pan, so this is something I will try for sure. LOve this cake.
I’ve made INDIAN DHOKLA in my cast iron which is supposed to be steamed in general but was so delicious baked too.
Have a great week friend.
What a gorgeous skillet cake! Love the ginger crumb topping!
My life changed when I got a cast-iron skillet–I love it!! It’s great for searing meat and anything you want to go from stove to oven. I even use mine to roast whole chickens (http://www.strawberryplum.com/roasted-chicken-with-apple-cider-pan-sauce/).
Your cake looks outstanding!
Thanks. I will check out your recipe :-)
I am dying for a cast iron skillet! We are definitely planning on registering for one but I’m not sure I can wait that long! This is such a gorgeous cake. I love the berry/ginger combo.
Almost every recipe can be cooked in Cast Iron. I use cast iron every day for everything from eggs in the morning to roasting a chicken at night. One of my favorites is roasted chicken. Pre-heat oven to 400. Rough chop some celery onions and carrots, nothing smaller than about 1.5″. Place that in the bottom of a 12″ cast iron skillet with a couple tablespoons of olive oil (or melted coconut oil) and some salt and pepper. mix this up so everything is coated. Then, butterfly the chicken, the correct term is spatchcock. Basically, cut out the back bone and remove the breast plate. Youtube has videos if you need it. Salt and pepper the inside, then lay it out over the veggies in the skillet, tuck the wings. Season with your favorite seasonings, I like creole, but even just salt and pepper works nicely. Spray the top of the chicken with some spray oil, like PAM, I prefer an olive oil spray, or rub some softened butter. Roast at 400 for 30 minutes, then turn down to 350 till done, time depends on the size of your chicken. If the top starts to get to brown, tent it with a piece of foil.
Thanks so much for this. I greatly appreciate it. I will sure be using this info :-) Thanks for stopping by.
I love using cast iron pans and skillets for all sorts of things. This looks fantastic!
This is awesome. Thanks so much for letting me know this amazing recipe :-)
You need to be a part of a contest for one of the finest blogs on the web.
I’m going to recommend this web site!
Well thanks so much, I greatly appreciate it :-)