Buttermilk Poppy Seed Skillet Cake With Strawberries Recipes

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



Buttermilk Strawberry Skillet Cake with Strawberry Whipped Cream and Jerry's Sugared Pecans image

Provided by Trisha Yearwood

Categories     dessert

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 19

5 tablespoons salted butter, at room temperature, plus additional for the skillet
1 1/4 cups all-purpose flour, plus additional for the skillet
3/4 cup plus 2 teaspoons sugar
1 1/2 teaspoons vanilla extract
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 cups strawberries, tops removed, sliced in half lengthwise
3/4 cup cold heavy whipping cream
1/4 cup strawberry jam
1/2 teaspoon vanilla extract
Jerry's Sugared Pecans, recipe follows, for serving
1/2 cup (1 stick) butter, melted
1 cup sugar
1 teaspoon ground cinnamon
3 large egg whites
4 cups pecan halves

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 BUTTERMILK CAKE



Strawberry Buttermilk Cake image

I made this as a breakfast cake but it is so good that my family eats it for dessert. I baked mine in a cast iron skillet but a springform pan will also work.

Provided by Yoly

Categories     Strawberry Cake

Time 1h15m

Yield 8

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup sugar
1 ½ teaspoons vanilla extract
3 large eggs, at room temperature
½ cup buttermilk, at room temperature
1 (16 ounce) package strawberries, diced
2 tablespoons sugar

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.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 51.5 g, Cholesterol 100.9 mg, Fat 13.9 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 8 g, Sodium 246.9 mg

POPPY SEED BUTTERMILK BUNDT® CAKE



Poppy Seed Buttermilk Bundt® Cake image

This "from-scratch" recipe is consistently the best I have ever seen and used. My grandmothers, mother, myself, and now my daughter used and use this fail-safe recipe. Husband waits around to "clean" the mixing bowl! This cake is very good, if out on counter and wrapped, for up to 3 days. Great as a dessert or for breakfast! Can sprinkle a mixture of cinnamon and sugar on top, or eat it plain. Freezes nicely if wrapped well.

Provided by canner

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h55m

Yield 14

Number Of Ingredients 10

1 cup buttermilk
¼ cup poppy seeds, or to taste
4 large eggs, at room temperature
2 ½ cups bleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 40.2 g, Cholesterol 88.7 mg, Fat 16 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 9 g, Sodium 242.2 mg, Sugar 22.8 g

GRANDMOTHER'S BUTTERMILK POPPY SEED COFFEE CAKE



Grandmother's Buttermilk Poppy Seed Coffee Cake image

This is my grandmother's recipe. My dad remembers she made it for him growing up, he loves it. It's absolutely wonderful!

Provided by Daughter Of The King

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 2h20m

Yield 14

Number Of Ingredients 12

⅓ cup white sugar
1 teaspoon ground cinnamon
1 cup buttermilk
2 ounces poppy seeds
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter, softened
4 large eggs, separated, divided
1 teaspoon almond extract

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.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 45.5 g, Cholesterol 88.7 mg, Fat 16.8 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 9.1 g, Sodium 375.7 mg, Sugar 27.7 g

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