Chocolate Raspberry Skillet Cake

Directions

1. Preheat the oven to 350°. Butter a 10-inch cast iron skillet.
2. Whisk together the all purpose flour, graham flour, baking powder, salt, and baking soda in a small bowl.
3. In a large bowl, beat butter and brown sugar with an electric mixer on medium until light and fluffy, about 2 minutes. Add the eggs, one at a time, followed by the vanilla extract.
4. Whisk the flour mixture and buttermilk into the butter-sugar mixture in alternate additions, beginning and ending with the flour. Fold in 1½ cups of the raspberries and the chocolate. Transfer the batter to the prepared pan and smooth the top. Top with the remaining cup of raspberries and sprinkle with the granulated sugar. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Serve warm or at room temperature.

Ingredients

8 

tablespoons 

unsalted butter, at room temperature, plus more for the pan

1 

cup 

all purpose flour

1 

cup 

whole wheat graham flour or whole wheat flour

1¼ 

teaspoons 

baking powder

½ 

teaspoon 

kosher salt

¼ 

teaspoon 

baking soda

½ 

cup 

packed dark brown sugar

2 

large eggs, room temperature

1 

teaspoon 

vanilla extract

¾ 

cup 

buttermilk, room temperature

2½ 

cups 

fresh raspberries, divided

¾ 

cup 

semisweet chocolate, chopped

2 

tablespoons 

granulated sugar