I welcomed September by pulling out my measuring cups and looking for a new recipe to try. This plum skillet cake caught my eye right away – it's baked in a cast-iron skillet, which I love the weight and simplicity of, and it gives the cake such a beautiful chewy crust. (I have a 9-inch pre-seasoned skillet.) Since the cake isn't overly sweet, it would be perfect for brunch or a mid-afternoon snack, especially enjoyed with a hot mug of tea.
Plum Skillet Cake (serves 4-6)
recipe from Martha Stewart
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 Tbsp sugar
1 large egg
1/2 cup low-fat buttermilk
2 ripe medium plums, thinly sliced
Preheat oven to 375°F. Butter a cast-iron skillet (8" or 9" works best), dust with flour, then tap out excess. (You can also use a regular baking pan, but the baking time may change.)
Mix together flour, baking powder, baking soda, and salt. Beat butter and 3/4 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture, alternating with buttermilk.
Pour batter into prepared skillet, and smooth top with a spatula. Fan plums on top, and sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Let cool slightly.