Prep Time
15 Mins
Cook Time
35 Mins
Chill Time
4 Hours
Bake Time
45 Mins
Yield
Serves 12
Photo: Helen Dujardin; Styling: Kay Clarke

How to Make It

Step 1

In a 10-inch cast-iron skillet, melt 2 Tbsp. butter over medium heat. Add berries, sugar, pomegranate juice, 1/2 tsp. vanilla and 1/4 tsp. salt. Bring to a simmer and cook, stirring occasionally, until liquid is reduced and coats the back of a spoon, about 35 minutes. Remove from heat and let cool. Refrigerate in skillet until chilled, 4 hours to overnight.

Step 2

Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder and 1 tsp. salt. In a large bowl, using an electric mixer on medium speed, beat 15 Tbsp. butter with brown sugar and 2 tsp. vanilla until fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each; beat in sour cream. Stir in dry ingredients until just combined.

Step 3

Spread batter evenly over chilled strawberry mixture. Bake until a toothpick inserted into center comes out clean, about 45 minutes.

Step 4

Transfer skillet to a wire rack and let cool for 10 minutes. Run a knife around edge of skillet to loosen cake. Invert skillet onto a plate, unmold cake and let it cool completely.

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