Blackberry Skillet Cake

“Cake in a pan is irresistible! The berries leak out sweet juices keeping it ultra-moist. This is the kind of cake you need to bake, then eat the same day.”

—BY JENNIFER DANTER

Photo by Michael Tourigny. Food styling by Jennifer Danter. Art Direction by Gary Hynes

1 ½ cups flour

3/4 tsp each baking powder and baking soda

¼ tsp salt

3/4 cup butter, at room temperature

1 tsp finely ground fennel seeds (optional)

¾ cup brown sugar

1 egg + 1 yolk

1 tsp vanilla extract

3/4 cup buttermilk

11/2 cups blackberries

1 Tbsp coarse sugar (optional)

10” cast iron skillet, oiled

Whisk flour with baking powder, baking soda and salt. In a bowl, using an electric mixer, beat butter with fennel until smooth, then beat in sugar until fluffy, 2 to 3 minutes. Beat in egg and egg yolk, then vanilla. Beat in half the flour, then all the buttermilk, then remaining flour just until mixed. Turn into an oiled cast iron skillet and spread batter to edges. Scatter berries overtop and slightly press into batter. Sprinkle with coarse sugar.

Bake in preheated 375F oven until edges are deep golden and centre is cooked through, 25 to 30 minutes.