A delicious, crumbly gooseberry cake on the cover of the May/June 2014 issue of Hobby Farm Home had many readers begging for more details—and the recipe to recreate. Farm-fresh berries—whether the more commonly used raspberries, strawberries and blueberries or lesser used currants and gooseberries—are always a great excuse to experiment in the kitchen, so our recipe developers took the challenge of remaking this moist, golden cake that can be made in your cast iron skillet.
- 1½ cups all-purpose or corn flour
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1 tsp. baking powder
- 1/2 cup plus 1 T. butter, divided
- 1/2 cup plus 1 tsp. packed brown sugar, divided
- 2 large eggs
- 1/2 cup buttermilk
- 1 T. lemon juice
- 2 cups mixed red and black currants and gooseberries, divided (or substitute your favorite berry that’s in season)
Preheat oven to 350 degrees F. Place 8-inch skillet in oven to warm.
Sift together flour, salt, nutmeg and baking powder. In separate bowl or stand mixer, cream 1/2 cup butter. Add 1/2 cup brown sugar, eggs, buttermilk and lemon juice. Gradually combine the dry mixture with the wet ingredients until smooth. Carefully fold in 1 cup mixed berries.
With caution, remove skillet from oven. Place 1 tablespoon of butter in skillet and swirl to coat surface. Pour in batter, spreading to edge with batter spatula.
Sprinkle 1 cup mixed berries and 1 teaspoon brown (or granulated) sugar across batter.
Bake for 35 minutes, or until top of cake turns golden yellow. Serve in triangle slices for breakfast or with whip cream for a scrumptious dessert.