Grab your cast-iron skillet and your sweet tooth, folks. There’s skillet cake to be had. Skillet cake is moist and tender and just sweet enough and sorta like upside-down cake except it’s right-side up. You can make it with just about any fruit—stone fruits during late summer are lovely but then so are fall fruits come autumn or berries during late spring. Just follow your instincts and play around with it.–Renee Schettler Rossi
Skillet Plum Cake
- Quick Glance
- 15 M
- 1 H
- Serves 6
- 4 tablespoons (2 ounces) unsalted butter, at room temperature, plus more for the skillet
- 1 cup all-purpose flour, plus more for skillet
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 3/4 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1/2 cup buttermilk (either low-fat or full-fat)
- 2 ripe medium plums, thinly sliced (or substitute 1 large pear, 1 large apple, or 1 to 1 1/2 pints fresh berries)
- 1. Preheat the oven to 375°F (191°C). Butter an 8- or 9- or 10-inch ovenproof skillet (preferably cast-iron) and dust it with flour.
- 2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. With an electric mixer on medium, beat the butter and 3/4 cup sugar until pale and fluffy, 3 to 5 minutes. Beat in the egg. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 additions, and beat until combined.
- 3. Scrape the batter into the prepared skillet and smooth the top. Arrange the plums on top, fanning the slices. Sprinkle with the remaining 2 tablespoons sugar.
- 4. Place the skillet on a rimmed baking sheet and bake until the surface is golden brown and a cake tester inserted in the center comes out clean, 35 to 45 minutes, depending on the size of the skillet. (The smaller the skillet, the longer the cake will need to be in the oven.) The fruit will sink somewhat during baking. Transfer the skillet to a wire rack to cool slightly before slicing into wedges and serving.