My Favorite Dessert to Make in a Cast-Iron Skillet
Call on your best skillet to bake up this glorious Strawberry-Rhubarb Cornmeal Skillet Cake.
Receiving a cast-iron skillet is a rite of passage in my family. It's more than just a tool to add to your kitchen arsenal; its shiny, dark surface carries the memories of countless fried chicken dinners and batches of biscuits over the generations. But I truly love using mine to bake cakes. The skillet yields perfectly golden exteriors and crisp edges, yet still delivers a moist and tender crumb.
This strawberry-and-rhubarb-studded cake lends itself perfectly to the cast-iron skillet. With its rustic cornmeal texture, it reminds me of the piping hot, fresh-from-the-oven cornbread I grew up with, taken up a notch with rich, creamy goat cheese and vanilla bean paste that speckles the cake with vanilla essence. But it's the glorious duo of strawberry and rhubarb— spring baking's version of Bonnie and Clyde—that makes this cake one of my favorites. The interplay of sweet and tart ties all of the textures and flavors together. Grab a slice for breakfast, dessert, or even as a snack—it always performs.