Summer Skillet Cake with Blackberries, Almonds, and Thyme

Directions

• Heat the oven to 350°F with a rack in the center. Butter the bottom and sides of a 10-inch cast-iron skillet and dust with flour, tapping out any excess.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric hand mixer on medium speed, beat the butter and sugar until pale and fluffy, 3 to 5 minutes, cleaning the sides as needed in between. Add the egg and beat until well incorporated, 1 minute.
• Reduce the speed to low and add about one third of the flour mixture (a half cup measure helps), followed by about half the yogurt. Repeat, and end with the remaining one third of the flour mixture, scraping sides as needed. The batter should be thick but spreadable. If not, stir in 1/2 to 1 tablespoon more yogurt. Briefly beat for about 15 more seconds on medium speed to blend. Switch to a silicon spatula and reach all the way to the bottom of the bowl to make sure ingredients are well incorporated before scraping the batter evenly into the prepared skillet, smoothing the surface.
• Scatter the fresh or frozen berries evenly across the surface, lightly pressing them in. Sprinkle with the nuts, followed by the thyme leaves, and the turbinado sugar.
• Bake until the cake has risen nicely, and the surface is evenly light golden-brown with darker edges, rotating the pan halfway, about 30 to 35 minutes. A toothpick or cake tester inserted near the center should come out dry, at most with a crumb or two. During baking, the fruit will sink into the batter unevenly, enhancing the cake’s rustic beauty.
• Place the pan on a wire rack to cool slightly, about 10 minutes, before cutting into 8 wedges, using a long sharp knife. Serve warm, dusted with confectioners’ sugar and garnished with thyme leaves. If serving later, at room temperature, cover the pan with a dish cloth to avoid moisture loss during cooling.