Plum Skillet Cake
Martha Stewart Living Magazine, August 2010
Active time: 15 min. Total time: 1 hour
Serves: 4
1. Preheat oven to 375 degree F.
Butter an 8-inch ovenproof skillet (preferably cast-iron) or an 8-inch cake pan.
Dust with flour
Tapping out excess.
Whisk together flour, baking powder, baking soda, and salt.
Beat together butter and 3/4 c. sugar with a mixer on medium speed
Until pale and fluffy
Beat in an egg.
Add flour
And buttermilk in alternating additions (three should do it)
Pour batter into prepared skillet and smooth top with an offset spatula.
Slice 2 plums
Fan plums on top and sprinkle with remaining 2 tbsp sugar.
Put in oven and begin cleaning up by licking the beater
And the bowl
Bake for *35 – 40 minutes or until golden brown and toothpick inserted into the center comes out clean.
Review:
This recipe was extremely straight forward and simple. The girls had no trouble following along and completing each task. However the cooking time or printed oven temp seems to be wrong. I noticed the cake was smelling done around 20 minutes and four minutes later I got worried and checked it. It was golden and pulling away from the sides of the pan (classic cake behavior for being done). I’m glad I didn’t leave it in for the 35 suggested minutes.
Otherwise, this cake was delicious. It didn’t last very long in our house.
Recipe:
4 tbsp unsalted butter, room temperature, plus more for skillet
1 c all-purpose flour, plus more for skillet
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 c sugar plus 2 tbsp for sprinkling
1 large egg
1/2 cup low-fat buttermilk
2 ripe medium plums
Preheat oven to 375 degrees F. Butter an 8-inch ovenproof skillet; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and salt. Beat butter and 3/4 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 additions, alternating with buttermilk.
Pour batter into prepared skillet, and smooth top with an offset spatula. Fan plums on top, and sprinkle with remaining 2 tbsp sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, *35-40 minutes. Let cool slightly.
I’m linking up to Beauty and Bedlam’s Tasty Tuesday and Blessed with Grace’s Tempt My Tummy Tuesday carnivals.
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Comments (9)
oh, my gracious that looks so good! when are you coming down here to bake and cook for me? i think i will go eat a donut just bc you made me want cake…
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Yum! I love that I wouldn’t have to use the oven to create this! Looks like you all had fun too!
I think I missed the post about Ainsley getting a haircut (I’ve been a little busy going from 2 kids to 4 kids) but I just wanted her to know its adorable. Also, how do you get your girls to wear dresses? I can only get mine to wear them to church and they still fuss about it. I tried to get them to just wear knit skirts that have the shorts under them with t-shirts for school today but to no avail. “No, mommy, I want to wear these (capris).” Ugh!
This looks HEAVENLY!! I feature a Skillet Suppers segment on my blog and would LOVE to use this post in an upcoming Foodie Friday.
Blessings!
Gail
Yum…you made me hungry again…
See ya…gotta go make a cake! (:>)
Oh yummy! Can’t wait to try this one. Thanks for the recipe!
seriously! your girls are too cute in thier fancy dresses cooking up a storm like good lil wives!
ooooh this looks good! I love Martha Stewart recipes.