2 hours ago
Saturday, August 6, 2011
It's plum time here in the Garden State. They are showing up at farmer's markets right about now.
I found some juicy black plums and knew they were destined for this skillet cake.
This is another easy cake recipe from Ms. Stewart (no relation to Mr. Stewart). Her baking recipes never fail.
You can substitute peaches or apples if you don't have plums, any stone fruit would be nice.
I never seem to have buttermilk in the house, so I made my own by adding a tablespoon of fresh lemon juice to skim or 1% milk. Let it sit for 15 minutes until it sours. Instant buttermilk!
Yum Plum Skillet Cake (adapted from Martha Stewart):
1 cup flour (plus more for the skillet)
1/2 tsp baking powder
1/4 tsp baking soda
pinch of coarse salt
4 tablespoons of softened butter (plus more for greasing the skillet)
3/4 cup sugar
1 tsp vanilla (I added this for good luck!)
1/2 cup buttermilk
2 medium ripe plums, thinly sliced
2 tbsp raw (turbinado) sugar for the top
The recipe calls for an 8" cast iron skillet, but I only own a 9", which worked out fine.
Grease the skillet with butter and dust it with flour, shake out the excess.
Mix the dry ingredients together in a bowl, set aside.
Beat the butter, sugar, vanilla (if using) and egg together until pale yellow.
Gradually mix in some flour and some buttermilk, then more flour, more buttermilk.
Pour the batter into the prepared cast iron skillet.
Slice the 2 plums into slices and fan them on top of the batter.
This is not rocket science.
Sprinkle 2 tablespoons of raw sugar on top and bake for 30 minutes until golden brown. Let cool in the pan before serving.
Loved with vanilla ice cream and fresh mint.