Friday, July 23, 2010

Romancing the plum...

I love to read cooking magazines. My favorites are the ones with beautiful photos and art direction. Oh, and of course tempting recipes. I enjoy them like a good romance novel. Except the love affair is with food!

While flipping through the latest Martha Stewart Living the other day, I came across the most charming looking cake. The whole cake was cooked in a cast iron pan/skillet and had fresh plums fanned across the top. It seemed old-fashioned and almost...romantic!

I asked my almost-too-good-to-be-true mother-in-law to assist me with the skillet cake while I finished making dinner. Well before you know it, she was done and I hadn't done a thing to help. 

We served it warm with a scoop of vanilla ice cream. The plums added a little tartness and the cake was soft in the middle, crispier towards the edge. It was wonderful. Thanks, Mom!
Plum Skillet Cake

Martha Stewart Living, August 2010

  • 4 tbsp unsalted butter, room temperature, plus more for skillet
  • 1 cup all-purpose flour, plus more for skillet
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp coarse salt
  • 3/4 cup plus 2 tablespoons sugar
  • 1 large egg
  • 1/2 cup low-fat buttermilk
  • 2 ripe medium plums, thinly sliced
Preheat oven to 350 degrees F. 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.

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 in the center comes out clean, 35 to 40 minutes. Let cool slightly.
Cut into 6-8 wedges.

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