The perfect occasion for this simple cake: our friend Brandon was over for dinner, and he’s a picky eater. This cake is difficult for even the most picky of eaters to resist.
I love that the cake is cooked in cast iron. My old skillet is pretty much nonstick at this point, a result of years of diligent seasoning. I’d never thought to make a cake in it.
The cake is a classis chocolate cake – like something in a school lunchroom, except much better. It’s moist from the buttermilk, and has the perfect amount of chocolate in it. It has a fairly dense crumb and I like that it cuts really nicely. It would be great for a picnic.
For the rest of dinner, I went safe, but not quite safe enough. Pasta, which he loves – but he picked out the onions. Kale salad, drenched in bacon fat – which he didn’t try. No matter – he loved the garlic bread, took seconds of the pasta, and was a gracious guest anyway.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Bucatini in a Spicy Tomato Sauce with Crisped Pancetta (Fine Cooking #60, November 2003, p. 98c)
- Survival-of-the-Fittest Kale Salad (Foodzie)
- Sourdough Batard with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
- Quick Skillet Snack Cake (Baked Explorations, p. 147)
Your cake looks picture perfect! We loved this one!
So my children aren’t the only ones who pick things out of the pasta! We all loved this cake. Our favorite part was the frosting.
Your cake does look absolutely perfect! And I have to say, that entire dinner sounds amazing!
I’ve made cornbread in a cast iron skillet, but I don’t think I’ve ever made cake in one. This one gets my vote for my first cast-iron-cake-making experience based on your photo alone.
Also, I would like to face-plant into that frosting.
The skillet does the same thing to a cake as it does to cornbread – makes the outside a little more done. Which I wouldn’t think is a good thing for a cake, but it is! And it’s surprisingly moist.
Remember how we were talking about foods we grew up on? This is that cafeteria cake. But 100 times better.