Raspberry–Brown Butter Skillet Cake Recipe

This recipe might be a dangerous thing: It’s extremely toothsome and entirely too easy to make. Brown butter offers a malty, roasted intensity to the batter that’s quickly made in the same skillet—no extra bowls needed. This cake is laden with a tumble of raspberries used two ways. Half of them go into the cake, swelling around the fruit like a soft pillow (tip: tear these batter-bound raspberries in half to avoid sinkage). The second half gets glistened with raspberry jam and a touch of lemon juice, adorning the top of the cake like fancy diamonds. Use blueberries, blackberries, halved and pitted cherries, or chopped stone fruit in place of the raspberries to keep with the changing seasons. Match the jam to the fruit for utmost harmony. The addition of almond flour gives the final cake a delightful chew, akin to a blondie or financier.

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If you like this cake, you may enjoy Anytime Almond Cake, Fresh Fruit Tart With Almond Press-In Crustor Tahini Hot Fudge Skillet Cake.