Fruit Skillet Cake

Photo: Christina Holmes
Prep Time:
15 mins
Total Time:
1 hr

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. The recipe comes from Martha's book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."


  • 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


  1. Preheat oven to 375 degrees F. 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 3/4 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.

  2. Transfer batter to the prepared skillet; smooth top. Arrange plums on top, fanning the slices; sprinkle with the remaining 2 tablespoons sugar.

  3. 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.

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