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We made it to Boise almost four weeks ago. It’s been a whirlwind romance! I can’t believe it’s already been a month, but at the same time it’s like we’ve been here forever. You know that feeling when you love something so much and it’s the right fit, and it feel like life was always this way? It’s kind of like that. We absolutely LOVE living in Boise thus far. I have never lived in a place that I immediately loved this much. Even New York took about nine months to love. We have a backyard again and it’s just what we needed. I’ll have to take some pictures to share. It has an amazing deck with big shady trees. I’m in heaven. It also has a neat little patio, so we immediately went out and bought a giant pot-bellied charcoal grill. To break it in the kids requested burgers and hot dogs (I had salad!) and I made a Grilled Gluten-Free Skillet Cake that we ate topped with nectarines and blueberries. At that moment, even though I hadn’t unpacked all the boxes and everything was still a mess, all was right in the world. You can’t go wrong with cake!
I was feeling inspired by my friend Annalise’s post on How To Bake on a Grill and decided I needed to try grilling a cake. The more I thought about how I was going to do that, the more I realized I probably couldn’t or shouldn’t use my cake pans. Charcoal grills are a little trickier to regulate the temperature and all of that, and I didn’t want to ruin my pans or the cake. So I settled on using my beloved cast iron skillet. This gluten-free skillet cake is made with Pamela’s Baking and Pancake Mix. I love the ease of using this mix for this recipe – it really helps eliminate the guesswork. I am able to use is cup-for-cup as I would if I were using all-purpose flour. My other favorite thing about the mix is that one of the ingredients is ground almonds which really makes the texture great. It adds a bit of a nutty flavor, but also keeps the texture from being gummy or too chewy.
For the batter, I opted for a quick method that involves cutting cold butter into the dry ingredients and adding the liquid last, gently combining it. It has a texture that is somewhere between muffin and biscuit – kind of like a shortcake. I didn’t sweeten it too much because I knew I would be topping it with ripe, sweet summer fruit.