Baking cakes might sound like a production, but it doesn’t have to be. This Strawberry Cornmeal Yogurt Skillet Cake is super simple and is actually baked in a skillet, which most of you probably have around. Strawberries have no detectable FODMAPs, which makes them a favorite ingredient and one you should be adding into your repertoire.
Skillet Cake = Comfort Food
Making a cake in a skillet and serving it warm is the kind of comfort food we love. When you have been dealing with IBS and are feeling beat down, you can hardly believe that comfort food can exist! But it does! And we are so dedicated to the concept around here that we even have a Comfort Food search term in our Recipe Filter. Be sure to try it!
This cake was inspired by Bake from Scratch but we wanted to increase the nutrition by adding cornmeal, replacing the sour cream with low-fat lactose-free yogurt and also lowering the sugar content so that we could eat this for breakfast or brunch. We also made it gluten-free with our favorite all-purpose low-FODMAP flour blend made by Bob’s Red Mill. Make this while berries are at their peak. We can’t think of a better way to start the day with friends and family along with your hot beverage of choice.
FODMAP IT!™ Strawberry Cornmeal Yogurt Skillet Cake
Baking a cake has never been easier! This FODMAP IT!™ Strawberry Cornmeal Yogurt Skillet Cake is baked in a skillet and is fabulous for breakfast.
- 1/2 pound (225 g) strawberries, halved
- 1 cup (198 g) sugar, divided
- 1 teaspoon lemon juice
- 1 cup (145 g) all-purpose gluten-free flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 1/3 cup (69 g) fine cornmeal, preferably stoneground
- 1 teaspoon baking powder, use gluten-free if following a gluten-free diet
- 1/4 teaspoon salt
- 1/2 cup (1 stick; 113 g) unsalted butter, at room temperature, cut into pieces
- 1/2 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) low-fat lactose-free yogurt
Position rack in middle of oven. Preheat oven to 350°F/180°C. Coat the inside of an ovenproof 8 or 9-inch (20 cm or 23 cm) non-reactive skillet with nonstick spray. We recommend stainless steel or enamel coated cast-iron.
Toss the strawberries with 1 teaspoon of the sugar and lemon juice; set aside.
Whisk together the flour, cornmeal, baking powder and salt in a small bowl to aerate and combine; set aside.
Beat the butter in a bowl with an electric beater until soft and creamy. Add remaining sugar and continue to beat for a minute or 2 until well blended. Beat in vanilla. Beat in eggs one at a time, allowing each to be incorporated and scraping down bowl once or twice.
Beat in flour mixture and yogurt alternately in 3 batches. Beat briefly to combine until batter is smooth. Fold in berries with all juices. Scrape batter into prepared pan and smooth top with a small offset spatula.
Bake for about 40 to 50 minutes or just until a toothpick inserted in the center comes out clean. Cool on a rack for 5 minutes then serve warm or skillet cake may also be served at room temperature. This cake is best served as close to baking time as possible and we do suggest being served the day it is made.