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Plum Skillet Cake

This plum-topped dessert is baked in a skillet and yields a moist, tender cake. You can also use an 8-inch cake pan.

  • Prep:
  • Total Time:
  • Servings: 4
Plum Skillet Cake

Photography: Tara Donne

Source: Martha Stewart Living, August 2010


  • 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


  1. Preheat oven to 375 degrees. Butter an 8-inch ovenproof skillet
    (preferably cast-iron); dust with flour, tapping out excess.
    Whisk together flour, baking powder, baking soda, and
    1/2 teaspoon 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.

  2. Pour batter into prepared skillet, and smooth top
    with an offset spatula. Fan plums on top, and sprinkle with
    remaining 2 tablespoons sugar. Bake until golden
    brown and a toothpick inserted into the center comes out
    clean, 35 to 40 minutes. Let cool slightly.

Reviews (5)

  • green peace girl 16 Jul, 2012

    I love this cake! I made 20 of these with various fruit for my sister's wedding. I have made it many many times since then and it turns out beautifully each time. Plums are still my favourite but apricots are wonderful! Such an easy easy recipe.

  • loverson 13 Jul, 2012

    This is a year round FAVORITE! Works not only with plums, but peaches, nectarines, or even frozen mixed berries. Very easy to whip up for a quick warm dessert anytime. And if you have any leftover, it's great with a steamy cup of coffee in the morning.

  • Susan1996 15 Jul, 2011

    My daughter made this for me, its delicious!

  • Bethmcc 3 Jul, 2011

    This is one of my absolute favorite easy Summer recipes, I make it all the time! Usually I add a dash of vanilla extract and sprinkle a little less sugar on the top and it is delicious :)

  • JStickland 21 Oct, 2010

    I made this cake for company while visiting Italy this past summer. It was a hit! (Especially with those italian plums.) The cake batter is the winner here - moist and simple. For a variation, I used the batter to make jam-filled cupcakes with a simple mascarpone frosting. I look forward to trying other variations since this is such an easy "Go-to" recipe.

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