Wednesday, October 17

Plum Skillet Cake




I've been picking up a bag full of yellow plums at our farmer's market for a few weeks now and wanted to showcase them in an easy dessert. I usually opt for a simple crisp or crostada when I want a quick sweet fix, but this cake is just as easy. If you're like me, you probably already have the ingredients at home, and it's served in an all-purpose skillet so no special baking equipment is required. It's not too sweet, so leftovers are perfect for breakfast (or at work for an afternoon snack), but real sugar lovers will love it served a la mode. And don't worry if you can't find yellow plums, any variety will work great here. 


Plum Skillet Cake:
  • Butter an 8" skillet and coat with flour, shaking out any excess.
  • In a small mixing bowl, stir together 1 c. all-purpose flour, 1/2 tsp. baking powder, 1/4 tsp. baking soda, and 1/2 tsp. salt.
  • In another mixing bowl, use a mixer to beat together 1/2 stick room-temperature unsalted butter and 3/4 c. sugar until fluffy. Then beat in 1 egg.
  • Add in 1/2 flour mixture, then 1/4 c. buttermilk, then the rest of the flour and 1/4 c. more buttermilk.
  • Mix until just combined and pour batter into the skillet.
  • Arrange 4 thinly sliced plums on top of the cake and sprinkle with a handful of sugar.
  • Bake in a 375F oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool, then cut into slices and serve.

Serves six-eight