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STRAWBERRY
BUTTERMILK
ALMOND
SKILLET CAKE
Makes 6 to 8 servings
INGREDIENTS:
¼ cup unsalted butter, room
temperature
¾ cup granulated sugar
½ tsp pure vanilla extract
½ tsp almond extract
1 large egg
1¼ cups all-purpose flour
Pinch of salt
½ tsp baking powder
¼ tsp baking soda
½ cup buttermilk
2 cups fresh strawberries, tops
removed and thinly sliced
lengthwise
¼ cup sliced almonds
PREPARATION:
Preheat oven to 375 degrees.
Grease a 10-inch cast iron skillet.
In a large bowl, cream the butter and
sugar together until light and pale,
about 2 minutes. Add the vanilla,
almond extract and egg. Beat to com-bine.
In a medium bowl, combine flour,
salt, baking powder and baking soda.
Add half of the flour mixture to the
butter mixture and combine. Add half
of the buttermilk and stir to combine.
Repeat procedure once more until all
of the flour mixture and buttermilk
have been combined. Spread batter into
prepared skillet. Arrange sliced straw-berries
on top, pressing down gently.
Sprinkle the top of the batter with
sliced almonds and dust with powered
sugar. Bake until the top is golden,
about 35 minutes.
WHIPPED CREAM:
In a large bowl, beat 1 cup heavy
whipping cream until frothy. Add
2 Tbsp sugar (honey or coconut
nectar can be substituted) and beat until
peaks form. Refrigerate the
cream until ready to serve. Serve
warm slices of cake with dollops of
whipped cream.