Cast Iron Dutch Baby Cake
Cuisine: German
This Cast Iron Dutch Baby Cake is a delightful and impressive breakfast treat. The batter is blended until smooth and poured into a hot cast iron skillet, then baked until it puffs up into a golden brown masterpiece. With its crispy edges and custardy center, it's perfect for serving with fresh fruit, powdered sugar, or a squeeze of lemon.
Difficulty: EASY
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serving Size: 4 servings
Ingredients:
- 4 eggs
- 1 cup milk
- 1 tsp salt
- 3/4 tsp salt
- 1/4 cup unsalted butter
- fruit preserves
- maple syrup
- powdered sugar
Directions:
- Preheat oven to 425 degrees.
- Whisk the eggs, milk, flour, sugar, and salt together in a mixing bowl or blender until smooth and incorporated.
- Melt the butter in your cast iron skillet in the oven and then swirl the butter to coat the sides of the pan. Pour the batter into the skillet and place it on the lowest rack to bake for 15-20 minutes.
- Remove from the oven and top with powdered sugar, fruit preserves, and maple syrup.