Blackberry Skillet Cake

173 Ratings
  • 5 15
  • 4 25
  • 3 82
  • 2 44
  • 1 7

The blackberries soften in a layer of caramelized brown sugar to create a sweet, jam-like topping on this cake.

Everyday Food, July/August 2012

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Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
total:
1 hr
Servings:
8
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Ingredients

Directions

  • Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat 6 tablespoons butter and sugar on high until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined. With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.

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  • In a 10-inch skillet, melt remaining 4 tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat and arrange blackberries evenly in skillet.

  • Pour batter over berries and smooth top. Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes, rotating halfway through. Let cake cool in skillet on a wire rack 5 minutes. Run a knife around edge and carefully invert cake onto a serving plate. Serve warm or at room temperature.

Cook's Notes

Serve slices of this cake solo, or try it with whipped cream, vanilla ice cream, or lemon sorbet. Enjoy leftovers with yogurt for a sweet breakfast the next morning.

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Reviews (20)

173 Ratings
  • 5 15
  • 4 25
  • 3 82
  • 2 44
  • 1 7
Martha Stewart Member
07/08/2019
It's been a summer staple in our house for a few years now. Yummy! Not too sweet, brings out the lovely flavor of summer blackberries.
Martha Stewart Member
07/12/2017
This cake is just ok. Easy enough to make, but not all that flavorful.
Martha Stewart Member
06/02/2015
This is a super easy delicious cake. It's like a lemon pound cake and compliments the fruit perfectly. I think this would be just a good with peaches, nectarines or blueberries. I served it with fresh whipped cream but my family thinks vanilla ice cream might be better. I used a cast iron skillet. Definitely will be making this again!
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Martha Stewart Member
09/28/2013
Great, easy dessert! My kids loved it and so did the neighbors!
Martha Stewart Member
09/18/2013
scratch that. Right after my comment, the printer icon appeared.
Martha Stewart Member
09/18/2013
I can't find anything on the brown bar that prints this recipe.
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Martha Stewart Member
09/17/2013
Print Instructions: At the top of the page is a brown bar and on the very right is the printer icon. It doesn't really look like a printer, but that's it. Also, totally love Sarah and watching her cook. This video is cute, but wouldn't bring me back day after day.
Martha Stewart Member
09/16/2013
Two things: How do you print out the recipe? I wish there was a print button on the webpage somewhere. Second: I have made skillet cakes before I would like to try this with Figs. Anyone have any suggestions they would recommend beforehand?
Martha Stewart Member
09/14/2013
The recipes are great, but Sarah is why I check them out everyday! If she wasn't doing them, I'd probably stop watching. I hope this isn't a permanent change. Also, all of the recipes I've made have been a huge success. I love that most are healthy and easy.
Martha Stewart Member
09/13/2013
I like the recipe and will try it as it seem easy. I want to know why the videos are such a small part of the presentation...off to the side?? This one only had a written narrative and no Sarah.....why. I think Sarah is a great presenter and added some needed upbeat-ness to the site. Please have Sarah on the videos.
Martha Stewart Member
09/13/2013
What a great cake, and can use our frozen blackberries from our bumper crop! Also, loved the drink and appetizer section from Everyday Food. Would suggest this as video once per week. Sarah rules, she is so much fun to watch.
Martha Stewart Member
09/13/2013
I agree with all the commenters who are demanding Sarah back in the videos! She was great. They were so fun! So much better video content than most magazines are producing.
Martha Stewart Member
09/13/2013
Sarah is a delight and I enjoy so many of her recipes...I have added several to my regular menus. Please keep her in your videos and let her be herself. My husband even watches Sarah cook and he can't boil water! Maybe he will take up cooking because of Sarah.
Martha Stewart Member
09/13/2013
To those who commented on Sarah's hair, you may not have meant to be mean, but you were mean, another mark of today's rude culture. Sarah is very experienced and a great cook and I have enjoyed learning from her. I love this blackberry skillet recipe and am making it tonight. I did miss Sarah's lively spirit and instructions during the recipe demo. She always makes me smile and feel enthusiastic about cooking.
Martha Stewart Member
09/13/2013
Is this your new format? Where is Sarah? She is such a delight to watch and to listen to; this format doesn't come close.
Martha Stewart Member
09/13/2013
Sarah did a good job of explaining, however, I and my students could not get past the rat nest of hair (not trying to be mean, but...). I use recipes from here, and I'm very glad to see the new instructional videos. Simple.
Martha Stewart Member
09/13/2013
We want Sarah. I love to watch her cook!!! She was why I watched!!! Want her back!!!
Martha Stewart Member
09/13/2013
We want Sarah!!
Martha Stewart Member
09/13/2013
Ahhhhhh... Where was Sarah? Im not pleased with this instructional video without her! She is WHY I watch and try out the recipe's from Martha. Not to mention... This recipe is very pretty, but NOT easy as it implies in the title. I find MOST of Martha's "easy" recipe's to be anything but. On the contrary, when Sarah says it's easy, it generally IS. Please DO NOT remove Sarah from the narrative of your instructional videos. I will no longer prescribe if that happens. ;-(
Martha Stewart Member
07/05/2012
I used peaches fresh from a stand instead, and doubled the brown sugar due to the juicy peaches. Also in my 1959 Pillsbury Bakeoff book, I found a Penuche Candy Cake, which is a skillet cake with nuts instead of fruit. And it all sort of reminds me of a pineapple upside down cake. It seems to me that a skillet cake can be adjusted to whatever is in season, fruits or nuts. Perhaps both? Even for using up leftover fruit, too?
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