On Friday's I plan to share some recipes using cast iron.
A few days ago I made an upside down blueberry cake in a Griswold cast iron pan and lid on top of the stove.
In a seasoned pan I melted about two tablespoons of butter, then I sprinkled a good layer of coconut sugar-you can also use brown sugar. On top I added a good amount of fresh blueberries (I had some frozen-so thawed and drained) I did not measure thinking around 2 cups.
Next make up a yellow cake mix following the directions. I used Hodgkin Mills gluten free yellow cake mix. Instead of butter I used coconut oil, this mix uses buttermilk and I added lemon extract and vanilla extract-just poured a bit in, and added about teaspoon of cake spice.
Pour the cake mix over the berries.
This is my very old vintage deep pan and lid-the inside is seasoned well but not the outside as I had used this allot outdoors. This will be a project to season the outside well this year. I also have a pottery heat diffuser that I placed under the pan-which helps to spread out the heat and help from burning.
If you do not have a heat diffuser turn the burner to low-med to keep from burning.
I baked it around thirty minutes. Let rest, and then flipped over onto a plate.
I had lots of blueberries so the juices baked up into the cake too.
Gluten free cakes will dry out pretty fast-so on the third day we sliced pieces thin and spread with cream cheese-very delicious.
Thank you for visiting.
I am SO glad you shared this. I hope people will visit and share your enthusiasm with cast iron cooking. BTW, I have NO idea what a heat diffuser is, but I like the end results of your cake.
ReplyDeleteLooks fabulous! Hugs, Valerie
ReplyDeleteYour blueberry upside down cake looks so delicious! Thanks for the recipe and I love your suggestion of cutting a slice and having it with cream cheese - yum 😁. I'm looking forward to discovering more of your recipes each Friday too! Happy Friday and Weekend! J 😊
ReplyDeleteThis looks so good. Especially for breakfast (I haven't had mine, yet =^,.^= )Sadly, I don't have cast iron pans. This recipe sounds a lot like a dump cake which was popular during the 1970s.
ReplyDeleteI love that you'll be doing this every Friday because I really enjoy cast iron pans. Just made cornbread in one the other day and it turned out great. Your blueberry cake looks pretty dang amazing and yummy! Hugs...RO p.s. - The very wonderful Elizabeth sent me over, and I'm so glad she did!
ReplyDeleteI do so love cooking with cast iron but don't use it much anymore because my hands can't handle the weight. Even using both hands :( Your blueberry cake looks and sounds delish!!!
ReplyDeleteIt looks a delicious cake Kathy. Thank you for sharing the recipe.
ReplyDeleteYvonne xx
I wish I could help you with your button, but I got Halle to create my code and store the buttons on her web site. I sent her the photos in Photoshop and she did the rest. Sorry.
ReplyDeleteLooks good! Griswold is my first husband's last name which I kept when we got divorced and happens to be the nickname my now husband calls me which, of course, confuses everyone and requires an explanation every time. :) I had a cast iron years ago but never did know how to season it properly so it wound up rusting.
ReplyDeleteYour new button looks good. I hope you get people to join in. It might take awhile to attract people, but they are out there, so don't give up.
ReplyDelete