Before I head off to the seaside for more beach cooking recipes to share with you I want to share this Skillet Cake beauty. It’s a great recipe to cook if you’ve got a crowd coming over the Easter weekend. While you are sitting down to eat your main feast, this will happily sit in the oven doing it’s thing ready to be devoured when you are. You can eat it as a hot pudding or cold cake for afternoon tea.
I cooked it in my cast iron 28cm skillet/paella pan from Houseology but it any medium roasting dish will do just remember to grease it well and you’ll be pleasantly surprised how well it turns out.
Coffee Skillet Cake (feeds 10 happily)
3 tablespoons instant coffee dissolved 3 tablespoons boiling water
180g soured cream
250g soft spreadable butter
250g soft light brown sugar
320g self-raising flour
Coffee Syrup: 4 teaspoons instant coffee, 200g soft dark brown sugar, 200ml water
Preheat oven to 180C/Gas Mark 4/350F and grease a medium-sized roasting tin or large skillet pan. (Grease these well or line with baking parchment if you are really worried).
In a medium-sized bowl, mix together the coffee and boiling water. Allow to cool for about 10 minutes and then add the soured cream until well combined. Set aside until needed.
In an electric mixer, beat together the spreadable butter, sugar until pale and fluffy. Add the eggs one at a time and then alternate one spoonful at a time with the flour and sour cream mixture until well combined. Pour into your tin or pan and level the surface. Cook for 30-45 minutes keeping a check every 5 minutes or so until cooked.
Mix together the syrup ingredients in a small pan and heat until just below boiling point and then pour over the cake as soon as it comes out of the oven.
Serve hot with dollops of creme fraiche or cold for afternoon tea.