Buttermilk Berry Cake
Submitted by Gerry Trout on Aug 03, 2025

Cook's Country Recipe
Raspberries or blueberries baked into a cake in a cast iron skillet

Servings:
10

Complexity:   
Easy

Total Time:
1 hour 15 minutes plus 30 minutes to cool

Ingredients:
8 tablespoons unsalted butter
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon table salt
1 cup sugar
2 large eggs
3/4 cup buttermilk
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 cups raspberries

Directions:
1. Place oven rack in the middle position and heat oven to 350 degrees. Melt butter in a 10-inch cast-iron skillet over low heat; swirl over bottom and sides of skillet, then transfer to a small bowl (do not scrape residual butter from skillet) and let cool to room temperature, about 10 minutes.
2. Whisk flour, baking powder, baking soda, ginger, and salt together in medium bowl; set aside.
3. Whisk sugar and eggs in a large bowl until mixture is pale and creamy, about 1 minute. Whisk in cooled butter until mixture is thick and creamy. Whisk in buttermilk, lemon zest, and vanilla until evenly combined (batter will be thick.) Gently fold in raspberries.
4. Transfer batter to skillet and smooth the top. Sprinkle with a tablespoon of sugar. Bake until cake is golden brown and a toothpick inserted in center comes out clean, 40-45 minutes. Let cake cool in skillet on a wire rack for 30 minutes. Serve warm or at room temperature.

Cook's Notes:
Same Cake, Different Berry
Substitute 3/4 teaspoon ground cardamom for the ginger and blueberries for the raspberries. This is the version we made and it was wonderful.