Bake: Plum Skillet Cake

My mom has two wonderful plum trees and earlier this summer I took full advantage and took a whole bag down to Los Angeles. I looked up several recipes and found this simple, easy Plum Skillet Cake recipe on Martha Stewart’s website. I used plums that were smaller and more ripe than the recipe specified. The only difference seemed to be the aesthetics– mine weren’t sliced and placed as neatly as their example. But, it was delicious and a huge hit with the friends that gobbled it up!


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.

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