Nutty Raspberry Brown Butter Skillet Cake

1. 1

   Preheat your oven to 350°F (175°C) and prepare a 10-inch cast-iron skillet.

2. 2

   In a skillet, melt the butter over medium heat until it turns golden brown and smells nutty.

3. 3

   Remove from heat, stir in granulated sugar, and let it cool slightly.

4. 4

   Whisk in eggs and vanilla until combined, then mix in flour, baking powder, baking soda, and salt.

5. 5

   Gently fold in the raspberries, being careful not to break them.

6. 6

   Pour the batter into the skillet and smooth the top, then bake for 25-30 minutes.

7. 7

   Cool the cake in the skillet for 10 minutes before dusting with powdered sugar and serving.

Per serving