Raspberry–Brown Butter Skillet Cake
A brown-butter-infused cake that’s made in a skillet—no extra bowls needed.
- ¾ cup (1½ sticks) unsalted butter
- 1 cup (200 g) sugar
- ½ cup (65 g) almond flour or meal
- 2 tsp. vanilla bean paste or vanilla extract
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- 3 large eggs
- 1 cup (125 g) all-purpose flour
- 1½ tsp. baking powder
- 3 cups fresh raspberries, divided
- ¼ cup raspberry jam
- 1 Tbsp. fresh lemon juice
- Vanilla ice cream (for topping)
- Place a rack in middle of oven; preheat to 325°. Cook ¾ cup (1½ sticks) unsalted butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, 6–8 minutes; remove from heat. Let cool.
- Add 1 cup (200 g) sugar, ½ cup (65 g) almond flour or meal, 2 tsp. vanilla bean paste or vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to brown butter in pan and whisk to combine. Add 3 large eggs and whisk until smooth. Add 1 cup (125 g) all-purpose flour and 1½ tsp. baking powder and mix, scraping sides of pan well, until incorporated.
- Tear 1½ cups fresh raspberries in half and scatter over cake, distributing evenly across surface (tearing berries alleviates sinking). Bake cake until golden and just set in the center, 45–50 minutes. Let cool slightly.
- Meanwhile, stir ¼ cup raspberry jam, 1 Tbsp. fresh lemon juice, and a pinch of salt in a medium bowl to loosen (jam will become runny); gently fold in remaining 1½ cups fresh raspberries.
- Spoon jammy raspberries over warm cake. Serve slices topped with scoops of vanilla ice cream. Do Ahead: Cake can be baked 2 hours ahead. Store at room temperature. Spoon jammy raspberries over just before serving.
Filled and topped with raspberries, this is summer baking at its best. Components ¾ cup (1½ sticks) unsalted butter 1 cup (200 g) sugar ½ cup (65 g) almond flour or meal 2 tsp. vanilla bean paste or vanilla extract 1 tsp. Morton kosher salt, plus more 3 large eggs 1 cup (125 g) all-purpose flour 1½ tsp. baking powder 3 cups fresh raspberries, divided ¼ cup raspberry jam 1 Tbsp. fresh lemon juice Vanilla ice cream (for topping) Method Place a rack in middle of oven; preheat to 325°.
Cook ¾ cup (1½ sticks) unsalted butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, 6–8 minutes; remove from heat. Add 1 cup (200 g) sugar, ½ cup (65 g) almond flour or meal, 2 tsp. vanilla bean paste or vanilla extract, and 1 tsp.
Morton kosher salt to brown butter in pan and whisk to combine. Add 1 cup (125 g) all-purpose flour and 1½ tsp. baking powder and mix, scraping sides of pan well, until incorporated.
Tear 1½ cups fresh raspberries in half and scatter over cake, distributing evenly across surface (tearing berries alleviates sinking). Bake cake until golden and just set in the center, 45–50 minutes. Meanwhile, stir ¼ cup raspberry jam, 1 Tbsp. fresh lemon juice, and a pinch of salt in a medium bowl to loosen (jam will become runny); gently fold in remaining 1½ cups fresh raspberries.
Serve slices topped with scoops of vanilla ice cream. Spoon jammy raspberries over just before serving.
