mixed berry skillet cake with basil sugar streusel

I know I’ve been posting a lot of recipes with strawberries lately, but strawberry season is fleeting and I need my fix okay?

mixed berry skillet cake with basil sugar streusel | Brooklyn Homemaker

I mean, strawberries are pretty freakin amazing so you should probably have your head checked if you find yourself taking issue with my posting too many* strawberry recipes.

*no such thing

mixed berry skillet cake with basil sugar streusel  | Brooklyn Homemaker

I grew up loving strawberries, and all berries for that matter, thanks in part to my grandfather’s garden. Grandpa’s garden is actually larger than the footprint of his house, and the house itself is actually pretty large.

Several years ago an insurance company flew over his house taking aerial photos of homes in the area after a big storm. Luckily there wasn’t any damage to his property, but they mailed him a glossy 8×10 that he framed and hung over his favorite recliner in the living room. Until then I’d never realized just how big the garden was, but seeing it from overhead really put it’s size into perspective.

mixed berry skillet cake with basil sugar streusel  | Brooklyn Homemaker

In addition to the garden he also has a small orchard filled with apple, pear, plum, & peach trees; a trellis weighed down by grapes stretching the length of his barn; and a separate patch of walnut and chestnut trees shading the lawn behind the barn.

It’s basically my mission in life to eventually have a piece of property as large, beautiful, and bountiful as my grandfather’s little oasis in the Fingerlakes. For now though, I’ll have to be satisfied with trips to the farmer’s market instead.

mixed berry skillet cake with basil sugar streusel  | Brooklyn Homemaker

Within the garden itself he’s always got rows and rows of tomatoes, squash, peppers, and beans, along with a huge strip of asparagus, but his berries have always taken up the largest portion of his plot. He used to have a big stretch of raspberry bushes, but they attracted japanese beetles so he took them out a few years back. His latest and greatest joy is his blueberries, and every time I visit he’s talking about a new soil amendment he’s trying to get higher yields, or a new trick he’s testing out to keep the deer away.

mixed berry skillet cake with basil sugar streusel  | Brooklyn Homemaker

As far back as I can remember, his strawberry patch has taken up almost a full quarter of the whole plot. Growing up we used to spend hours picking strawberries with Grandpa and carrying bowls of them into the house to help Grandma clean them. As soon as they were washed she would hull and slice them, macerate them in sugar, and freeze most of them to eat in the colder months to come. Oddly enough Grandma and Grandpa weren’t big fans of eating strawberries in their fresh natural state, though my sisters and I certainly ate plenty.

mixed berry skillet cake with basil sugar streusel | Brooklyn Homemaker

What better way to celebrate the first official week of summer than combining two of Grandpa’s favorite berries with a simple, tender crumb cake baked in a cast iron skillet?

While Grandpa doesn’t grow basil I decided that I’d try using up some basil sugar in the streusel topping just for kicks. I have a bunch of basil sugar left from my birthday cake experiments, so why not? I thought the basil flavor, rather than using the more traditional cinnamon, might make this cake taste even more summery and bright.

I was right.

mixed berry skillet cake with basil sugar streusel | Brooklyn Homemaker

The base of this cake is moist, tender, buttery, and perfect. Thanks to being baked in a skillet, the sides are almost as crunchy as the crumb topping. It’s absolutely bursting with fresh ripe berry flavor brightened up with a touch of lemon. There are so many berries that the cake practically fell apart when I tried slicing it before it was completely cool. The streusel topping adds even more warm weather brightness with unexpected hints of fresh green herbal loveliness from the basil sugar (and plenty of butter).

While I think the basil sugar kind of elevates this cake into a whole new level of summer perfection, I know it might sound kind of crazy to some of you. If you’re not feeling quite as adventurous and I was, and would prefer a more traditional streusel topping, feel free to skip the basil and add 1 teaspoon of cinnamon instead.

mixed berry skillet cake with basil sugar streusel  | Brooklyn Homemaker

Mixed Berry Skillet Cake with Basil Sugar Streusel

adapted from Smitten Kitchen

Topping:
5 tablespoons all-purpose flour
1/2 cup granulated sugar
1/4 cup packed fresh basil leaves
4 tablespoons (1/2 stick) unsalted butter, cold is fine
Pinch of salt

Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cup granulated sugar
Zest and juice of 1 lemon
1 large egg
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries, cleaned and dried
1/2 lb (about 1 1/2 cups) fresh strawberries, cleaned, dried, & quartered
1/2 cup buttermilk
confectioners sugar for dusting, optional

Heat oven to 375°F. Butter a 9 or 10-inch cast iron skillet. (or alternately butter and flour a 9 inch round cake pan)

Using a food processor (or mortar and pestle), prepare the basil sugar by grinding the basil into a paste fist and then adding the sugar and pulsing until very well mixed. The sugar should absorb the basil pulp and turn vibrant green with a texture similar to that of brown sugar.

Prepare the topping by mixing the flour, sugar, and salt, then cutting the butter in with a pastry blender or fork (or even your fingertips) until the mixture resembles coarse crumbs. Refrigerate while you make the rest of the cake.

In a medium bowl, whisk together the flour, baking powder, and salt until well combined. In the bowl of a stand mixer (or a large bowl with handheld mixer), cream together the butter, sugar and lemon zest until light and fluffy (about 3 to 5 minutes). Add the egg and vanilla and beat until combined. Mix lemon juice into buttermilk. Alternate 3 additions of flour and 2 additions of buttermilk, beginning and ending with flour, mixing until just incorporated after each addition. The batter should be quite stiff. Use a wooden spoon or rubber spatula to gently fold in berries until evenly distributed.

Spread batter into prepared skillet and smooth it flat. Sprinkle with prepared streusel, breaking it up as you go if it’s clumped together. Bake in heated oven for 45 – 55 minutes, or until a toothpick or cake tester inserted into the middle comes out clean. Let the cake cool for at least 30 minutes (an hour is better) before slicing.

Remove the cake from the skillet for storage if there’s any left (there won’t be). Cake should keep, well covered at room temperature, for up to three days (or a bit longer in the fridge).

Advertisements

25 comments

  1. I’m obsessed with the Finger Lakes – it’s where we took our honeymoon! We’re always daydreaming about someday being able to get a little cabin there and opening up an ice cream shop…you know, the usual things! haha This looks incredible – those close up shots you took are spot on; you really nailed the lighting!

    Liked by 1 person

    1. What a beautiful place for a honeymoon! I grew up at the far north east part of the fingerlakes between Owasco and Cayuga lakes. Growing up we just called it central New York, but living in the city I’ve learned that most people consider anything North of the Bronx to be “upstate” so I clarify by saying fingerlakes!
      My Aunt used to own a snack stand on Cayuga lake and my mom is CONSTANTLY talking about fixing it up and turning it into an ice cream shop! You guys could go in to business together!

      Liked by 1 person

  2. Your grandpa’s garden just became my new life goal too! What gorgeous memories of your childhood summers :)
    This cake sounds perfect. Strawberries come into season in winter here (not sure why) and the farms have all just opened up! My sister lives down the road from a pick your own farm, and I am sure we have a few trips coming up in the next few months! I cannot wait to bake some of the first sweet seasonal berries into this gorgeous cake – and buttery basil streusel – oh yes!

    Liked by 1 person

    1. Haha! It’s good to have goals in life! Especially if your goal is to own a big beautiful piece of property and grow your own food!
      I always forget to consider that people in other parts of the world have opposite seasons to me. I wonder why your strawberries grow in winter. I wish they’d do that here too (and in summer too of course!)

      Liked by 1 person

  3. Love this post and love love the recipe (I am a huge strawberry & basil fan). I’ve made a solely strawberry version of this for the family tonight. I cannot wait to cut into it. Thank you :)

    Liked by 1 person

      1. Oh yeah. Every now and I then I’ll find some salad or cocktail with basil and berries and I’m all over it! My family is a chicken nugget kind of crowd and I’m the odd man out so I don’t get to enjoy as much I’d like to these days at home

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s