The best part about this cake is that it’s incredibly easy and done in half an hour. It’s part clafouti (which is a french pancake-like tart), part cake, and you can make it with any kind of fruit. I think next time I would cut the fruit smaller and try to squeeze in more, but it was an excellent quick dessert.
Plum Skillet Cake
1 pint small plums, halved
1 1/2 cups flour
3/4 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1 stick butter
2/3 cup milk
zest of 1 orange
2 eggs
1 tablespoon vanilla extract
2 teaspoons sugar
Stir flour, brown sugar, baking powder, and salt together. Brown butter in a skillet for a couple minutes, until it smells nutty. Remove to a bowl and combine with the orange zest, milk, eggs, and vanilla. Whisk the wet ingredients into the dry ingredients and combine.
If you’re using a non-stick skillet, the residual butter left in the pan should be enough. If you are using a cast-iron skillet, grease the pan with a little more butter. Pour the batter into the skillet and arrange the plums in a layer on top, pushing in a little. Sprinkle with the sugar. Bake for 30 minutes at 350 until it starts to brown a little and a tester comes out clean.
Perfect for summer and the fruit that’s in season now — like clafoutis, but cakier!
We’re about to have a boatload of fresh plums. This looks great!
beautiful job!
MMM,..you got a really tasty winner over here! It just looks truly appetizing & beautiful! I am going to add 1/2 teaspoon of cinnamon to it! Looks georgous too!
Cinnamon would be a great addition!
I added the cinnamon & it was fantastic. I have ripe figs in my garden & I know this would be eaqually tasty with them in this recipe!