Summer Berries & Almond Skillet Cake

Summer berries are here!  You can always use frozen or fresh berries.  I love the tartness of these berries with the contrast sweetness of the cake.  In this recipe, I've used nonfat Greek Yogurt rather than regular.  It was decadent!  Enjoy! 

Summer Berries w/ Almond Skillet Cake

Ingredients:

1 3/4 cup - AP Flour

1 cup - Granulated Sugar

2 tsp - Baking Powder

1/4 tsp - Baking Soda

Pinch of Salt

1 cup - Non-fat Greek Yogurt

3 Eggs

1 tsp - Vanilla Extract

1 - Lemon Zest

1 1/2 cup - Mixed Berries (blueberries:/blackberries/raspberries)

1/4 cup - Sliced Almonds

Procedure

1.  Mix flour, granulated sugar, baking powder, baking soda, and pinch of salt. Set aside. 

2.  In a bowl with a whisk attachment, whip Greek yogurt until smooth. Add eggs, vanilla extract and lemon zest into bowl an continue to whisk until combined. 

3.  Change whisk attachment to paddle attachment. Add dry ingredients altogether and mix until just combined. Do not over mix. 

4.  Preheat oven to 350 degrees. Pour cake batter into skillet. 

5.  Arrange berries on top of cake batter, add almonds on top. 

6.  Place in oven and bake for 35-40 minutes.  Serve warm or wait 1 hour of cool time before eating.