Vanilla Skillet Cake

This is, more or less, a giant muffin baked in cast iron. Add fruit, nuts, flavors, chocolate, jam, frosting, glazes, or just have it as a plain snacking cake. It only takes one bowl, one measuring spoon, one spatula, and one pan. Comes together in 5 minutes, ready to eat in under an hour.

• 16 oz White Lily All Purpose Flour

• 6 oz Sugar

• 2 t. Diamond Crystal Kosher Salt (or 1/2 as much sea salt)

• 3 t. Baking Powder

• 8 oz Whole Milk Buttermilk

• 5 oz Neutral Oil

• 2 Large Eggs

• 2 t. Vanilla Extract

• Oil + Demerara/Turbinado Sugar for the pan

1. Preheat oven to 350 in convection mode.

2. Oil the inside of a 10" cast iron skillet and coat with demerara/turbinado sugar.

3. Weigh out flour, sugar, salt, and baking powder into a large bowl. mix.

4. Form a well in the dry ingredients and weigh in buttermilk, oil, eggs, and vanilla.

5. Mix wet ingredients in the well until combined, then gently mix all ingredients until a stiff batter forms. Add to skillet.

6. Bake for 28-30 minutes (35-38 minutes at sea level), until toothpick inserted comes away with a few wet crumbs, or instant thermometer reads at 205 degrees. Cake will continue to cook for a few minutes after it leaves the oven so don't over bake.

7. Rest for at least 10 minutes before slicing.