"Skillet Plum Cake. Yes please. The fruit on top of breads n'cakes adventure continues."
Skillet Plum Cake
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Recipe Intro From danielagerson
This recipe is adapted from Serious Eats.
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1 1/2 cups all-purpose flour
1/2 cup packed dark brown sugar
2 tablespoons maple syrup
1 1/2 teaspoons baking powder
1 stick plus 1 tablespoon unsalted butter
1/2 cup milk
2 tablespoons coconut oil
1 teaspoons orange zest
1 teaspoon lemon zest
1/4 teaspoon salt
2 large eggs, at room temperature
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
3 ripe but firm black plums, seed discarded, thinly sliced into wedges
2 teaspoons granulated sugar
Directions:
Adjust oven rack to middle position and preheat oven to 350°F. Whisk flour, brown sugar, baking powder, and salt in a large bowl; set aside.
Heat butter in a 10-inch round cast iron skillet over medium heat, swirling pan occasionally, until butter begins to foam and smells nutty, 5 - 7 minutes. Add the coconut oil and transfer to medium bowl (depending on the consistency of your coconut oil you may need to add it a bit sooner if it needs to melt). Stir in lemon and orange zest. Whisk in milk, eggs, maple syrup, vanilla and almond extract.
Whisk brown butter/milk mixture into dry ingredients, stirring only until batter is smooth.
Grease skillet with remaining 1 tablespoon butter, then scrape batter into skillet. Top with sliced plums, skin side up, pressing gently into batter. Sprinkle with granulated sugar and bake until cake tester inserted in center of cake comes out clean, 25 to 30 minutes.
Transfer skillet to cooling rack and cool cake about 15 minutes; serve warm. Cake may be served at room temperature.
Prep time 15mins
Cook time 30mins
Recipe Card
ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup packed dark brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick plus 1 tablespoon unsalted butter
- 2 tablespoons coconut oil
- 1 orange, zested (1 teaspoon)
- 1 lemon, zested (1 teaspoon)
- 1/2 cup milk
- 2 large eggs, at room temperature
- 2 tablespoons maple syrup
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- 3 black plums, ripe but firm, seeds discarded, thinly sliced into wedges
- 2 teaspoons granulated sugar
Method
Step 1
Adjust oven rack to middle position and preheat oven to 350°F. Whisk flour, brown sugar, baking powder, and salt in a large bowl; set aside.
Step 2
Heat butter in a 10-inch round cast iron skillet over medium heat, swirling pan occasionally, until butter begins to foam and smells nutty, 5 - 7 minutes. Add the coconut oil and transfer to medium bowl (depending on the consistency of your coconut oil you may need to add it a bit sooner if it needs to melt). Stir in orange and lemon zest. Whisk in milk, eggs, maple syrup, almond and vanilla extract.
Step 3
Whisk brown butter mixture into dry ingredients, stirring only until batter is smooth.
Step 4
Grease skillet with remaining 1 tablespoon butter, then scrape batter into skillet. Top with sliced plums, skin side up, pressing gently into batter. Sprinkle with granulated sugar and bake until cake tester inserted in center of cake comes out clean, 25 to 30 minutes.
Step 5
Transfer skillet to cooling rack and cool cake about 15 minutes; serve warm or at room temperature.