Gluten Free Strawberry Buckle

A delicious vanilla cake topped with strawberries and a sweet, crispy topping make this a quick and satisfying dessert. I used 4 individual skillets and halved the recipe.

Cake

1 c granulated sugar (or 11⁄4 c Allulose)
11 T unsalted butter, softened
4 eggs, room temperature
1 T lemon zest
2 t vanilla bean paste or extract
1 2⁄3 c gluten free flour mix (I use Bob’s Red Mill 1-to-1)
1⁄2 t kosher salt
3⁄4 t ground cardamom
1⁄2 t baking powder
1⁄2 c milk (or almond, oat, or coconut milk)
1⁄2 lb strawberries, hulled, sliced but not all the way through the stem end to create a fan
Sparkling sugar for garnish

Preheat the oven to 375 and butter a 8 or 10” skillet.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar or Allulose until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Add lemon zest, and vanilla and beat 1 minute to combine.

In a medium bowl, stir together the gluten free flour mix, salt, cardamom, and baking powder to combine. In a separate bowl, stir the tablespoon of flour into blueberries to coat.

With the mixer on low speed, add the dry ingredients to the butter mixture, mixing just until combined. Transfer the batter (it will be thick) to the prepared baking dish and smooth it. Arrange the strawberry fans on top of the batter. Sprinkle liberally with sparkling sugar and bake buckle for 30-35 minutes, until a cake tester comes out clean.

Serve warm or at room temperature. Whipped cream or vanilla ice cream is a nice addition.