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.

Course: Breakfast, brunch, Dessert, Treat

Cuisine: American

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Makes: 8 Servings

Calories: 357 kcal

Author: Dédé Wilson

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.

This cake is made in a skillet and baked in the oven. make sure that your skillet is ovenproof- including the handles!

Nutrition Facts

FODMAP IT!™ Strawberry Cornmeal Yogurt Skillet Cake

Amount Per Serving

Calories 357 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g5%

Cholesterol 53mg18%

Sodium 138mg6%

Potassium 95mg3%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 32g36%

Protein 5g10%

Vitamin A 75IU2%

Vitamin C 16.9mg20%

Calcium 12mg1%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.