Fruit Skillet Cake

Susannah Brinkley Henry

This versatile batter takes kindly to stone fruits like plums (shown here), peaches, and even cherries. Try it in fall with apples or pears, in spring with berries — you get the idea.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 263kcal

Author Susannah Brinkley Henry

Ingredients

4 tablespoons unsalted butter room temperature, plus more for skillet
1 cup all-purpose flour plus more for skillet
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon coarse salt
¾ cup plus 2 tablespoons sugar
1 large egg
½ cup buttermilk
2 ripe medium plums thinly sliced

Instructions

Preheat oven to 375°F (190°C). Butter an 8-inch ovenproof skillet (preferably cast iron), and dust with flour. Whisk together flour, baking powder, baking soda, and salt. With an electric mixer on medium, beat butter and ¾ cup sugar until pale and fluffy, 3 to 5 minutes. Beat in egg. Add flour mixture in 3 batches, alternating with buttermilk; beat until combined.
Transfer batter to the prepared skillet; smooth top. Arrange plums on top, fanning the slices; sprinkle with the remaining 2 tablespoons sugar.
Bake until golden brown and a cake tester into center comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool slightly before serving.

Notes

From One Pot: One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More: A Cookbook

Nutrition

Find more recipes at feastandwest.com