Imagine biting into a warm, golden cake, its tender crumb studded with juicy, tart plums that have caramelized to perfection. This Plum Skillet Cake is a rustic beauty, effortlessly elegant and bursting with flavor. Baked in a cast iron skillet, it boasts a delightful crispy edge and a soft, pillowy interior. Perfect for a cozy brunch, a simple dessert, or an afternoon treat with a dollop of whipped cream or a scoop of vanilla ice cream.

Follow The Directions

01

Step

Preheat the oven to 375 degrees F (190 degrees C). (5 minutes)

02

Step

Prepare the Skillet: Generously butter an 8-inch cast iron or oven-proof skillet. Dust lightly with flour, tapping out any excess to ensure a non-stick surface. (5 minutes)

03

Step

Combine Dry Ingredients: In a medium bowl, whisk together the 1 cup flour, coarse salt, baking powder, and baking soda. This ensures even distribution of leavening agents. (3 minutes)

04

Step

Cream Butter and Sugar: In a large bowl, combine the 4 tablespoons softened butter and 3/4 cup granulated sugar. Beat with an electric mixer on medium speed until pale and fluffy, about 3-5 minutes. This incorporates air and creates a light, tender crumb. (5 minutes)

05

Step

Incorporate Wet and Dry Ingredients: Beat in the egg until fully incorporated. Gradually add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour. Beat briefly after each addition, just until combined. Avoid overmixing to prevent a tough cake. (5 minutes)

06

Step

Assemble and Bake: Pour the batter into the prepared skillet and smooth the top with an offset spatula. Arrange the plum slices in a decorative fan pattern on top of the batter. Sprinkle evenly with the remaining 2 tablespoons granulated sugar. (5 minutes)

07

Step

Bake: Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. (40 minutes)

08

Step

Cool and Serve: Let cool slightly in the skillet before serving. This allows the cake to set and prevents it from crumbling. (15 minutes)

For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
If you don't have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk.
Feel free to experiment with other fruits, such as peaches, apples, or berries.
Serve warm with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of honey.
The cake is best enjoyed the same day it's baked, but leftovers can be stored in an airtight container at room temperature for up to 2 days.