Welcome back to guest post month! This week I’m introducing you to Melanie from The Refreshanista! She’s honestly one of the sweetest and most caring people I have had the pleasure to meet and befriend. Mel shares lots of healthy recipes on her blog as well as DIY natural beauty products and tutorials. There’s always something interesting going on over on her blog, so be sure to check it out! Today, she’s sharing this easy-peasy and super delicious Berry Skillet Cake with you all! Thanks, Mel!
Not to brag or anything, but this cake is a TOTAL WIN! I definitely did a happy dance when I tasted it. It’s so moist, despite being 100% whole wheat. The subtle olive oil flavour and the juicy berries make this berry skillet cake pretty darn irresistible. It’s light and fluffy with a slightly crispy top, and it’s bursting with berries!
When baked goods are made with all whole wheat flour, they can sometimes turn out dense. The olive oil and Greek yogurt in this recipe keep this cake fluffy and light. You wouldn’t think that olive oil, a heavier oil, would add such airiness but it really does! It’s also healthier than using other fats like butter.
Greek yogurt is a great replacement for butter or oil in cake recipes. Plus, it’s a super high protein ingredient. I’ve made some reeeeally delicious muffins with Greek yogurt. I just love baking with it! Greek yogurt makes any baked good much healthier AND fluffier, so why use butter right? I’ve also used coconut sugar as the sweetener. It’s much less processed than regular sugar, and it has a lovely deep flavour similar to brown sugar.
I love this cake for a snack or breakfast with a tall glass of almond milk. Seriously delicious! It’s whole grain and has protein from the Greek yogurt, so you can totally eat this for breakfast and feel good about it.
Ever since I got my cast iron skillet, I’ve been making anything that I can in it! It’s the perfect cooking and baking surface. Not to mention how rustic and lovely it looks. You could serve this berry skillet cake with a few scoops of vanilla ice cream on top to really wow your friends and family! Or just eat the cake straight out of the skillet with a fork like I may or may not have done — it’s that good!
- 1½ cups vanilla Greek yogurt
- ½ cup extra virgin olive oil
- 1¼ cups coconut sugar
- 3 eggs
- 2¼ cups whole wheat flour
- 2½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp sea salt
- 1 tsp ground cinnamon
- 2 cups frozen or fresh mixed berries
- Preheat your oven to 350 F (180 C). Lightly grease a 12-inch cast iron skillet (I used coconut oil).
- In a large bowl, whisk together yogurt, olive oil, sugar, and eggs. Add in flour, baking powder, baking soda, sea salt, and cinnamon. Stir until there are no more lumps.
- Pour batter into skillet and drop frozen berries all over the top.
- Bake for 40-50 minutes or until golden brown.
If you make this Berry Skillet Cake, be sure to take a photo and tag me @cinnamonscribe on Instagram or Twitter. I love seeing your creations and sharing them!