Plum Skillet Cake


    • 4 tablespoons unsalted butter, room temperature, plus more for skillet
    • 1 cup all-purpose flour, plus more for skillet
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • Coarse salt
    • 3/4 cup plus 2 tablespoons sugar
    • 1 large egg
    • 1/2 cup low-fat buttermilk*
    • 2 ripe medium plums, thinly sliced plus one for garnish

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  • Preheat oven to 375F degrees

Butter an 8-inch ovenproof skillet - preferably a cast iron


Dust with flour, set aside.


Whisk together flour, baking soda, baking powder, and 1/2 tsp. salt


Beat butter and 3/4 cup of sugar in mixing bowl on medium speed until pale and fluffy


Add flour mixture in 3 additions, alternating with *buttermilk (If you don't have buttermilk, a great substitute is to add 1 tbsp. of white vinegar to a half of cup of milk - you won't notice the difference.  I promise)


Pour batter into prepared skillet and smooth top with an offset spatula (I was too lazy to look for mine so I used a regular spatula)


Fan plums on top


Sprinkle with remaining  2 tablespoons sugar


Bake for 35 - 40 minutes until golden brown and a toothpick inserted comes out clean.  Let cool slightly.


Serve with your favorite ice-cream flavor or with a dollop of whip cream or just plain by itself.


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