This past weekend there were fresh loganberries at the farmers market – so we came home with a half of a flat. Loganberries are somewhat like a blackberry and they are quite tart. Loganberries make an excellent jam because they remain a bit tart.
As soon as we brought them home we began scheming ways to cook them up for dessert and I remembered the latest Everyday Food Magazine had a section on blackberries. Since the berries are so similar, I knew the recipes would transfer over – especially in the skillet cake.
When I make this cake again (and I will – it was delicious) I will use a smaller skillet and add more berries. The recipe called for a 10″ cast iron skillet. I would use an 8″ next time. The recipe called for three cups of berries. Next time, I’ll use 4 or 4 1/2. Because the berries cook on the bottom of the pan they don’t impede the baking of the cake part. And more berries is always better.