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."


Christina Holmes

Recipe Summary

15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
My family loved the cake. I just wish there is a way to make this in 10” pan