Rustic Berry-Glazed Skillet Sponge Cake

Preheat your oven to 177 °C (175 °C) and generously butter a 10-inch cast iron skillet or round cake pan.

💡 Tipp: Use a heavy-bottomed pan to ensure even heat distribution for the caramel layer.

Spread the brown sugar evenly over the bottom of the pan, then arrange halved strawberries cut-side down in a tight, circular pattern.

💡 Tipp: Packing the berries tightly prevents the cake batter from seeping through to the bottom.

Cream the softened butter and granulated sugar until fluffy, then incorporate the eggs, yogurt, and vanilla extract.

💡 Tipp: Room temperature ingredients are essential for a smooth, stable emulsion.

Gently fold in the flour, baking powder, and salt until just combined, being careful not to overwork the batter.

💡 Tipp: Over-mixing can lead to a dense, rubbery cake structure.

Spread the batter carefully over the prepared strawberries and bake for 35 to 40 minutes, or until a tester inserted in the center comes out clean.

💡 Tipp: Let the cake rest for 10 minutes before inverting to allow the fruit juices to set.

Place a large platter over the skillet and invert quickly in one motion.

💡 Tipp: Do this while the pan is still slightly warm so the caramel doesn't stick.