Strawberry Buckwheat Skillet Cake with Cacao Nibs

Strawberry and Buckwheat Skillet Cake

Sometimes cake is a many layered, multi-stepped affair and sometimes it's just a quick batter topped with fresh fruit and tossed in a skillet. I don't play favorites so I won't say that I prefer one over the other, but there is something to be said for simple "everyday cakes" like this one.

Strawberry Buckwheat Skillet Cake

I took one of my favorite culinary dream teams, buckwheat and fruit, and paired them in a fluffy buttermilk enriched batter with some cacao nibs for crunch. Then I baked it in my cast iron skillet because we (my skillet and I) are having a moment,  you see, it's seasoned to perfection and practically begging me to use it every chance I get. Feel free to bake this cake in a regular cake pan if that's what you have.

Strawberry Buckwheat Skillet Cake

The strawberries will probably sink to the bottom of the cake and that's okay! They'll bake up into little jammy pockets at the bottom of the cake. Serve for breakfast with a little maple syrup on the side if you are feeling fancy.

Strawberry Buckwheat Skillet Cake

adapted from Smitten Kitchen

yield, one 8'' or 9'' cake

2.25 ounces all purpose flour

2.25 ounces buckwheat flour

1/2t baking powder

1/2t baking soda

2 ounces softened butter

4.75 ounces sugar

1t vanilla extract

1 egg

5 ounces buttermilk

5 ounces sliced strawberries

.75 ounces cacao nibs

Preheat oven to 350º and grease and lightly flour an 8 or 9 inch cast iron skillet or cake pan

1. Whisk together the flours, baking powder, baking soda, and half of the cacao nibs.

2. Cream the butter and sugar together in a large bowl, add in the egg and vanilla extract and mix until thoroughly combined.

3. Add in the flour, alternating with the buttermilk in three additions. Mix until combined, making sure to get down to the bottom of the bowl. Spread the batter evenly into the prepared pan, top with the sliced strawberries and sprinkle with the remaining cacao nibs.

4. Slide into the oven and bake until the edges are browned and a toothpick inserted into the center comes out clean, 18-22 minutes. Serve warm. This cake is best the day it's made, when the cake sits overnight the berries make it a bit soggy.

Strawberry Buckwheat Skillet Cake