Baked Raspberry Pan Cake

Baked Raspberry Pan Cake
I made this baked raspberry pan cake for breakfast the other day.

Raspberry pan cake (1)


9 ounces raspberries
¼ cup sugar
2 tablespoons butter
Juice of 1/2 lemon
1 egg
1tablespoon sugar
2 teaspoons baking powder
1 cup flour
1 tablespoon vegetable oil
Juice of ½ lemon
1 cup milk
1 teaspoon cinnamon
½ teaspoon nutmeg
Pinch of salt
I used a 7 inch cast iron skillet, put  sugar,  butter and the juice from ½ of a lemon. Let that melt then add raspberry (save back a few to garnish) leave the heat on low as you make the batter.
Pre-heat the oven to 350 degrees. In a medium bowl whisk  egg add  sugar, a pinch of salt, baking powder,  cinnamon, nutmeg,  flour,  vegetable oil, juice of ½ lemon and  milk. Mix until smooth, you may need a bit more milk you want the mixture to be like cake batter. Pour the batter over the raspberries try to cover all the berries. Turn off the burner and put the skillet into the oven. Bake for 20 minutes until a toothpick inserted in the center comes out clean. I put a baker sheet under the skillet in case of boil over.