Buttermilk Poppy Seed Skillet Cake With Strawberries Recipes

STRAWBERRY BUTTERMILK SKILLET SHORTCAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a 12-in. cast-iron or other ovenproof skillet. , For streusel topping, in a small bowl, mix flour, sugar, cinnamon and allspice; cut in butter until crumbly. Sprinkle over batter. Top with strawberries. Bake until center is puffed and edges are golden brown, 50-60 minutes. Serve warm with whipped cream.

GRANDMOTHER'S BUTTERMILK POPPY SEED COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®.
• Combine sugar and cinnamon for filling in a small bowl; set aside.
• Combine buttermilk and poppy seeds for cake in a small bowl; allow to soak until needed. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
• Cream sugar and butter together in a separate bowl. Beat in egg yolks. Add flour mixture in 2 batches, alternating with buttermilk-poppy seed mixture, beating batter briefly after each addition.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Fold into cake batter with almond extract. Spoon 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the sugar-cinnamon filling; repeat. Spoon remaining batter on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 1 hour, then loosen cake and invert carefully onto a serving plate.

BUTTERMILK STRAWBERRY SKILLET CAKE WITH STRAWBERRY WHIPPED CREAM AND JERRY'S SUGARED PECANS

Steps:

• For the buttermilk strawberry skillet cake: Preheat the oven to 375 degrees F. Butter a 10-inch cast-iron skillet and dust with flour.
• Beat the butter and 3/4 cup of the sugar in a large bowl with an electric mixer on medium speed. Beat in the vanilla and egg. Whisk together the flour, baking powder, baking soda and salt in a medium bowl until combined. With the mixer running, add about a third of the flour mixture to the butter-sugar mixture, then add about half of the buttermilk. Continue adding the flour and buttermilk in this manner, ending with the flour, mixing just until the batter comes together.
• Pour the batter into the prepared skillet and smooth the top. Place the strawberries on top of the cake batter, pressing down gently. Sprinkle the remaining 2 teaspoons sugar over top. Bake until golden brown, 35 to 40 minutes. Let cool slightly.
• For the strawberry whipped cream: Place a mixing bowl and whisk attachment into the freezer 15 minutes prior to using.
• In the bowl of an electric mixer fitted with the cold whisk attachment, whip the cream until soft peaks form, 3 to 4 minutes. Add the jam and vanilla and continue whipping until stiff peaks form, about 2 minutes more. (If not using immediately, cover and refrigerate.)
• Serve the cake with the whipped cream and Jerry's Sugared Pecans.
• Preheat the oven to 350 degrees F.
• Line a large baking sheet with sides with aluminum foil. Pour the melted butter onto the lined sheet.
• In a large bowl, mix the sugar, cinnamon and egg whites. Add the pecan halves and toss until they are fully coated.
• Spread the pecans onto the prepared baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.

STRAWBERRY & POPPY SEED CAKE

Steps:

• Dry-fry the poppy seeds in a pan over a gentle heat for 2 mins or until aromatic. Let cool. Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins.
• Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a large mixing bowl. Using electric beaters, whisk until thick, pale and foamy. Pour in the cooled butter and vanilla extract, and briefly whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the tins and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.
• To make the syrup, warm the orange juice and 50g of the sugar in the microwave for 30 secs. Stir in the liqueur, if using. Using a large serrated knife, cut each cake in half horizontally to make a total of 4 circles. Brush the cut side and edges of each circle with plenty of the warm orange syrup.
• To make the filling, beat together the yogurt, crème fraîche, remaining sugar and orange zest until thick and spreadable. Stack the cakes with the creamy filling and strawberries, finishing with a creamy layer on top. Sprinkle the remaining poppy seeds over the top, then let the cake sit for 30 mins before slicing.

SKILLET STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
• Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
• Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
• Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
• Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
• To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
• To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
• Spoon the strawberries and juices over the shortcake. Serve with whipped cream.

STRAWBERRY BUTTERMILK CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
• Combine flour, baking powder, and salt in a bowl. Set aside.
• Cream butter and 1 cup sugar with an electric mixer together in another bowl until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add vanilla. Add dry ingredients and buttermilk alternately. Fold in strawberries. Transfer batter into the prepared skillet and smooth out the top. Sprinkle with 2 tablespoons sugar.
• Bake in the preheated oven until golden brown and a toothpick inserted in center comes out clean, 60 to 75 minutes.

POPPY SEED BUTTERMILK BUNDT® CAKE

Steps:

• Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a fluted tube pan (such as Bundt®).
• Separate egg yolks and whites into 2 separate bowls (use a glass, metal, or ceramic bowl for the whites). Sift flour, baking powder, baking soda, and salt together in a third bowl.
• Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in the buttermilk-poppy seed mixture and vanilla extract. Add 1/2 of the dry ingredients and beat thoroughly; repeat with remaining dry ingredients.
• Beat egg whites on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.