Summer brings salad days for Lucy Bartlett (left), who often takes delicious dishes to outdoor parties and fundraisers.
Sharing food is a wonderful way to connect with people, as 70-year-old Lucy Bartlett of Tiger, Georgia, well knows.
“I got this recipe for Skillet Coffee Cake from a friend in Gainesville, who got it from another friend and fellow church member who died many years ago. We feel that sharing recipes helps to keep a heritage alive long after one has moved on,” writes Lucy.
Now retired, Lucy worked for years as director of a learning center at a university in Gainesville. “The center helps girls with learning disabilities receive the individualized attention they need to achieve their potential. Most of ‘my’ girls went on to success in college and even more success in life,” she notes. “I regularly served the coffee cakes as a way for the girls and their families to get acquainted with one another.”
This time of year when she’s not in her kitchen, Lucy can often be found outdoors. “I particularly enjoy the leaf season when the mountains of North Georgia are magnificent in all the colors of fall,” she says. “And I love picking raspberries and apples and putting up jams and jellies for my family.”
Dense and delicious!
Preheat oven to 350°. Melt the butter and place in a mixing bowl. Add the ALMOND and VANILLA EXTRACTS and salt; mix. Add the sugar and mix well. Beat in the eggs, one at a time. Add the flour and mix well. Pour into a cast iron skillet lined with aluminum foil cut into a circle to fit the bottom of the pan (use one 8 1/2” skillet or two 6” skillets). If you do not have a cast iron skillet we found the cake tasted almost as good baked in our heaviest 9” round cake pan. Sprinkle the almonds on top. Bake at 350° for 30-40 minutes. Cool before slicing.
Prep. time: 10 minutesNutritional Information: Serving Size 1 slice (49g); Calories 210; Calories from fat 90; Total fat 10g; Cholesterol 45mg; Sodium 85mg; Carbohydrate 28g; Dietary Fiber <1g.
