Plummy Skillet Cake
Have a lot of juicy plums that need a place to go?
How about this tasty, light cake baked in a skillet? A cast-iron skillet is perfect for this cake, but you can use any oven-proof skillet or baking dish if you don’t have one. If you are skilled in campfire or Dutch-oven cooking, take this recipe with you when you camp. As an interesting change of seasonings, use the Chinese Five-Spice powder that has been hanging out in your spice pantry since the last time you made stir-fry.
If you don’t have any, use freshly-grated nutmeg or ground cinnamon.
Plummy Skillet Cake
Author: Diane C Kennedy
Recipe type: Dessert
Dessert in a cast-iron skillet can be cooked over a campfire instead of your oven. No cast iron? Use an oven-proof skillet or baking dish. You can use other stone fruit instead of plums with just as good a result.
- 6 tablespoon unsalted butter, room temperature, plus extra for skillet
- 1½ cups all-purpose flour, plus some for skillet
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon Chinese Five Spice powder
- 1¼ cups plus 2 tablespoons sugar
- 2 eggs
- ¾ cup buttermilk
- 4 medium plums, thinly sliced and halved
- Preheat oven to 375 F.
- Butter a 10-inch cast-iron skillet (or ovenproof skillet or dish).
- Dust skillet with extra flour and tap out any loose flour
- In a small bowl, whisk together flour, baking powder, baking soda, Chinese Five-Spice powder and salt.
- In large bowl, or in a mixer bowl, combine 1¼ cups sugar and butter until creamy.
- Beat in eggs until smooth.
- Add a third of the flour mixture with a third of the buttermilk, until all is combined. Don't overbeat.
- Pour batter into prepared skillet and smooth top.
- Spread sliced and halved plums all over the top.
- Sprinkle with extra sugar.
- Bake 35 minutes until golden brown and a toothpick inserted into the center comes out cleanly.
- Cool for about ten minutes before cutting.