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Credit: Van Chaplin; Styling: Buffy Hargett

Recipe Summary

prep:
20 mins
bake:
1 hr
stand:
10 mins
total:
1 hr 30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 4 Tbsp. butter in a 10-inch cast-iron skillet, and put skillet in a 350° oven 10 minutes or until butter is melted.

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  • Meanwhile, toss raspberries with 3/4 cup sugar in a large bowl.

  • Sift together 1 1/2 cups flour, baking powder, and salt in a medium bowl. Stir in milk, vanilla, and remaining 1/4 cup sugar.

  • Add hot melted butter to flour mixture, and stir until blended. Pour batter evenly into skillet. Pour berry mixture into center of batter.

  • Bake at 350° for 50 minutes or until top is golden brown and a wooden pick inserted in crust comes out clean. Let stand 10 minutes. Serve with vanilla ice cream, if desired. Garnish, if desired.

  • *2 (12-oz.) packages frozen mixed berries may be substituted for frozen raspberries.

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