Pineapple-Strawberry Skillet Buckle

Pineapple-Strawberry Skillet Buckle, try saying that three times really fast.  Anyway, we had some pineapple and strawberry leftover from the Summer Fruit and Goat Cheese Crostini, so I decided to turn it into a skittle buckle.

What’s a buckle you ask? The best way to describe it will be a cake with fruits baked into it then topped with streusel toppings. Besides, the recipe also gave me a chance to use the Cast-Iron Skillet,I bought recently. Although the skillet came preseason-ed I didn’t want to take a chance.  I washed it, slathered it with some shortening and put it in the oven for about an hour to be on a safe side.

Pineapple-Strawberry Skillet Buckle

Ingredients

• 2 sticks of butter, softened
• 1 cup of sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/2 tsp of baking powder
• 1/4 tsp of salt
• 1 tsp of vanilla extract
• 1/2 cup of buttermilk or milk
• 1 cup strawberry, diced
• 1 cup pineapple, diced

Streusel topping

• 1/2 up flour
• 2/3 cup sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 5 tsp of butter, room temperature

Direction

1. Preheat oven to 375°F. Grease a 10″ cast iron skillet generously.
2. Cream butter and sugar in a large mixing bowl until light and fluffy. Beat in egg
3. Mix flour, baking soda, salt in a small bowl. Add to the butter mixture; mix well.
4. Fold in the pineapple and strawberry.
5. Pour batter into prepared skillet; set aside.
6. For topping, combine flour, sugar, cinnamon, and nutmeg in a bowl.
7. Cut butter into topping mixture until coarse
8. Sprinkle topping evenly over batter. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.

For a delightfully crunchy texture, add 1/2 cup flaked coconut in step 3.

Linking up with Laura over at Orgjunkie