I love when summer comes around and all the berries are in season. This jewel toned Almond Berry Skillet Cake is basically a dump cake. It’s a one bowl cake that is packed with almond flavour and loaded with jammy berries. It’s my favourite no fuss kind of cake, quick and easy that bakes up with a tender crumb. Serve it for breakfast with yogurt, or as a dessert with a big scoop of ice cream. It tastes like summer in a skillet!

Any mix of berries would work. I used strawberries, blueberries, blackberries and I threw in a few cherries for good measure.  

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Almond Berry Skillet Cake

Course Dessert

Ingredients

• ½ cup unsalted butter melted, plus more for greasing
• 2 cups fresh or frozen berries
• ⅔ cup brown sugar, packed
• ¾ cup buttermilk at room temperature
• ½ tsp kosher salt
• ¾ cup almond flour
• ½ cup white whole wheat flour
• 1 tsp baking powder
• ½ tsp almond extract
• ¼ cup slivered almonds
• vanilla ice cream for serving

Instructions

• Preheat oven to 350°F.
• Grease a 10-inch skillet with butter. Set aside.
• Place the berries in a bowl and lightly mash the berries with a fork. Stir in ⅓ cup brown sugar. Set aside.
• In a medium bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, buttermilk and salt.
• Add the almond flour, whole wheat flour, baking powder and almond extract and mix until the batter is smooth.
• Transfer the batter to the greased skillet and spread out evenly.
• Spoon the berries with their juices over the top of the batter. Sprinkle the almonds on top.
• Bake for 25 minutes, until the centre is set and a toothpick comes out clean.
• Remove from the oven and allow to cool for 10 minutes before serving.
• Serve with ice cream.