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Plum Skillet Cake

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.

Martha Stewart Living, August 2010 http://www.marthastewart.com/355760/plum-skillet-cake
4.272725
Rated
85.4545100(15)15
  • Prep Time 15 minutes
  • Total Time 1 hour
  • Yield Serves 4

Ingredients

    • 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

Directions

  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.

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