It's time for Baking Bloggers again, and this time round, our assignment is to use Cast Iron Cookware to bake something. Sue of Palatable Pastimes is our hostess and she said we could make anything savory or sweet, but it had to be baked in Cast Iron Cookware. I'm lucky, I've got a few pieces of cast iron cookware and actually use them a fair amount. There is nothing like cast iron to hold heat and it's so versatile as well.
I use my big Dutch oven a lot, but usually for baking bread, however, I do have a few cast iron skillets along with two prized possessions, Æbleskiver pans. (used to make Æbleskiver, a Danish pancake ball)
I decided to use the pans to create something new. And found out just how much batter I can make in one go, cause I ended up not only using both those pans, but also a cast iron skillet.
And my great idea of baking in the Æbleskiver pans, well, it did not work out the way I planned.
The batter grew and overflowed and then baked together.
And they didn't come out nicely, at all.
They did taste good, and I ate them all, but somehow I managed to make them fall, and also the blackberries ended up in the bottom of each bite, not suspended. I know, I should have sprinkled some flour over them, before I added them to the top of the bites.
Didn't effect the taste though.
And the one pan, well, let me just say, I overcooked them. It didn't take as long to bake as I thought they would.
As you can see, some came out, and some didn't. (I ate them anyway).
And, in the interests of full disclosure here, this batter recipe was almost too delicate to bake in a cast iron pan, but maybe the next time we're out of power (it happens ) I'll try baking a cake on the grill in the cast iron pan.
The extra batter I put into another cast iron pan, worked well. And those people who tried it, loved it.
I use my big Dutch oven a lot, but usually for baking bread, however, I do have a few cast iron skillets along with two prized possessions, Æbleskiver pans. (used to make Æbleskiver, a Danish pancake ball)
I decided to use the pans to create something new. And found out just how much batter I can make in one go, cause I ended up not only using both those pans, but also a cast iron skillet.
And my great idea of baking in the Æbleskiver pans, well, it did not work out the way I planned.
They did taste good, and I ate them all, but somehow I managed to make them fall, and also the blackberries ended up in the bottom of each bite, not suspended. I know, I should have sprinkled some flour over them, before I added them to the top of the bites.
Didn't effect the taste though.
And the one pan, well, let me just say, I overcooked them. It didn't take as long to bake as I thought they would.
And, in the interests of full disclosure here, this batter recipe was almost too delicate to bake in a cast iron pan, but maybe the next time we're out of power (it happens ) I'll try baking a cake on the grill in the cast iron pan.
The extra batter I put into another cast iron pan, worked well. And those people who tried it, loved it.
Yield: 10 + servings
Blackberry Bites Coffee Cake
prep time: 10 minscook time: 20 minstotal time: 30 mins
This light, delicate flavored coffee cake is perfect to whip up in a hurry.
ingredients:
2 eggs
1 cup sugar
1/2 cup melted butter
1 cup self rising flour
1/2 cup sour cream
1/4 cup milk
1 teaspoon Baking Soda
1/8 cup Bourbon
8-10 oz. Ripe Blackberries
instructions:
Preheat the oven to 350 degrees. Grease the Æbleskiver pans or two cast iron skillets with some
butter. Heat over medium heat until the
butter is melted and foaming a little. Sprinkle a tablespoon of regular flour
over the blackberries to coat and set aside.
Whisk together the eggs and sugar until the sugar is
dissolved, add the melted butter and fold in.
Mix the baking soda and flour together.
Mix the milk and sour cream, and set aside. Add the flour and milk to the eggs and mix. Adding the bourbon at the end. Fold
in.
Pour the batter evenly into the pans and sprinkle the
blackberries evenly over the top.
Bake at 350 degrees for 20 minutes until cakes are set and
pulling away from the sides. (If making them in the Æbleskiver pan, only bake them
for 10 minutes, checking to make sure they're done by inserting a toothpick in
the center and pulling it out.)
By preheating the pans, it takes less time for the cakes to
bake.
Created using The Recipes Generator
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Posts
I don't have an abelskiver pan but I'm wondering if this batter would have cooked up like pancakes using a flat cast iron surface? All that matters is the taste anyway and these sound delicious.
ReplyDeleteI don't know, I was trying to make more of a muffin type thing, and it didn't work. But it never hurts to try something new. And they did taste good. Which is the whole point.
DeleteAll that matters is the taste, right? They're bites because, well, you take bites of it, ha ha! Sounds delicious anyway Sid!
ReplyDeleteThey were tasty, even if the initial concept didn't work when they met reality. But it was fun to try.
DeleteThese look like they'd make delicious pancakes too! the flavors sound yummy!
ReplyDeleteI may try something like that in the future. In the meantime the flavors were pretty good. And it was fun to ply with something a touch different.
Delete