Unleash the culinary magic of your kitchen with a truly delightful creation: the Skillet Plum Cake. This effortlessly elegant dessert, inspired by Martha Stewart’s timeless approach, transforms ripe plums or any seasonal fruit into a sweet, tender buttermilk cake, all baked to perfection in a trusty cast-iron skillet. It’s more than just a cake; it’s a celebration of simplicity and rich, comforting flavors, making it an ideal treat for any occasion, from casual weeknight desserts to impressive weekend brunches.
Prepare your cast-iron skillet and get ready to indulge your sweet tooth, because this incredible Skillet Plum Cake is about to become your new favorite dessert. While it shares some similarities with a classic upside-down cake, this version is beautifully right-side-up, showcasing the vibrant fruit on top of a remarkably tender cake with a delicate crumb. It strikes the perfect balance, offering just enough sweetness to complement the natural tartness of the plums, creating a harmonious symphony of flavors in every bite.
One of the many charms of this Cast Iron Skillet Cake is its incredible adaptability. While ripe plums are undeniably fantastic, this recipe welcomes a variety of fruits. Imagine late summer stone fruits like peaches and nectarines, or embrace the bounty of autumn with crisp apples and sweet pears. When spring arrives, a medley of fresh berries can transform this cake into a brightly flavored masterpiece. Don’t be afraid to experiment and let the seasons guide your fruit choices. However, if you prefer to follow tradition, sticking with juicy plums guarantees an unforgettable treat. No matter your choice, this simple skillet cake promises pure satisfaction, as acclaimed food writer David Leite enthusiastically shares: “Any way you have at it, you won’t be disappointed.”
Skillet Plum Cake FAQs: Your Questions Answered
Cast iron skillets are truly kitchen workhorses, and their unique properties make them exceptional for baking. The primary advantage lies in their superior heat retention and distribution. Unlike thinner bakeware, cast iron heats evenly across its surface and holds that heat consistently throughout the baking process. This steady, gentle heat promotes even cooking, ensuring your cakes develop a beautiful golden crust while remaining incredibly moist and tender on the inside. For fruit-based desserts like this plum cake, it helps the fruit soften perfectly and allows their natural sugars to caramelize beautifully, enhancing their flavor. This consistent heat is also why cast iron is prized for producing gooey skillet brownies with crisp edges or perfectly chewy skillet cookies. The result is consistently delicious, beautifully baked goods that are a joy to share.
Absolutely! This Easy Skillet Cake Recipe is remarkably versatile and welcomes a wide array of fruits, making it a perfect vehicle for seasonal produce. Beyond plums, we highly recommend trying it with peaches or nectarines for a sweet, juicy twist. In the autumn, thinly sliced apples or pears make for a wonderfully comforting cake. During berry season, fresh blueberries, raspberries, or blackberries can create a vibrant and tangy dessert. Apricots also work beautifully, offering a delicate tartness. When substituting, consider the moisture content of the fruit. For very juicy fruits, you might pat them dry slightly or sprinkle them with a tiny bit of flour before arranging. Always choose ripe, flavorful fruit for the best results, letting their natural sweetness shine through in this delightful buttermilk cake.
This Homemade Plum Cake is utterly delicious served warm, directly from the skillet, allowing you to appreciate its rustic charm and comforting aroma. The simple act of slicing into it and serving while still warm highlights its tender texture and the soft, baked fruit. For an extra touch of indulgence, a generous scoop of creamy vanilla ice cream melting over the warm cake is a classic pairing that never disappoints. Alternatively, a dollop of freshly whipped cream adds a light, airy contrast. If you prefer something a little richer, a spoonful of crème fraîche or a drizzle of a light fruit syrup can elevate the experience. This cake is also surprisingly delightful at room temperature the next day, making it perfect for breakfast, a coffee break, or an afternoon snack. No matter how you serve it, this seasonal fruit cake is sure to be a hit.
More Amazing Plum Recipes to Explore
If you’ve fallen in love with the lusciousness of plums in this skillet cake, you’ll be thrilled to discover more ways to enjoy this versatile fruit. From elegant bakes to simple roasted delights, these plum recipes offer a spectrum of flavors and textures perfect for any plum enthusiast.
Stanley Tucci’s Polenta Plum Cake
1 hr
Experience a delightful twist on plum cake with this recipe, featuring the unique texture of polenta for a truly memorable dessert.
Roasted Plums
25 mins
A simple yet elegant way to prepare plums, roasting them brings out their deep, sweet flavors, perfect on their own or with a scoop of ice cream.
Plum Almond Cake
1 hr 30 mins
Combine the sweetness of plums with the nutty aroma of almonds in this moist and flavorful cake, a perfect choice for any gathering.
Share Your Skillet Plum Cake Experience: Write a Review!
We love hearing about your culinary adventures! If you whip up this delightful Skillet Plum Cake, or any other recipe from Leite’s Culinaria, please consider leaving a review, a star rating, and even sharing your best photo in the comments below. Your feedback and creativity inspire us all. –David
Skillet Plum Cake: Your Go-To Summer Dessert
By David Leite
Saved
- PIN
Dessert
American
6
servings
278
kcal
15 minutes
45 minutes
1 hour
Ingredients
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4 tablespoons (2 oz) unsalted butter, at room temperature, plus more for greasing the skillet -
1 cup all-purpose flour, plus extra for dusting the skillet -
1/2 teaspoon baking powder -
1/4 teaspoon baking soda -
1/2 teaspoon coarse salt -
3/4 cup plus 2 tablespoons granulated sugar -
1 large egg -
1/2 cup buttermilk, (use either low-fat or full-fat for moisture and tender crumb) -
2 ripe medium plums, or more if desired, thinly sliced (alternatively, substitute with 1 large pear, 1 large apple, or 1 to 1 1/2 pints fresh berries for a seasonal variation)
Instructions
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Prepare the Skillet: Preheat your oven to 375°F (191°C). Take an 8-, 9-, or 10-inch ovenproof skillet (a cast-iron skillet is highly recommended for its even heat distribution) and generously butter its interior. Then, lightly dust it with all-purpose flour, tapping out any excess. This ensures the cake doesn’t stick and develops a lovely crust.
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Combine Dry and Wet Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and coarse salt until well combined. In a separate, larger bowl, using an electric mixer on medium speed, beat the softened butter and 3/4 cup of the granulated sugar together. Continue beating for 3 to 5 minutes, or until the mixture becomes light in color and fluffy in texture.
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Form the Batter: Beat in the large egg until it is fully incorporated into the butter and sugar mixture. Reduce the mixer speed to low. Gradually add the dry flour mixture in three separate batches, alternating with two additions of buttermilk. Mix just until all ingredients are combined and no streaks of flour remain, being careful not to overmix, which can lead to a tough cake.
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Assemble the Cake: Carefully scrape the prepared cake batter into the buttered and floured skillet, spreading it evenly across the bottom. Arrange the thinly sliced plums (or your chosen fruit) decoratively on top of the batter, fanning the slices for a beautiful presentation. Finally, sprinkle the remaining 2 tablespoons of granulated sugar over the fruit. This extra sugar will caramelize and create a delightful topping.
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Bake to Perfection: Place the skillet onto a rimmed baking sheet (to catch any potential drips from the fruit) and transfer it to the preheated oven. Bake for 35 to 45 minutes, or until the cake’s surface is golden brown and a cake tester or wooden skewer inserted into the center comes out clean. Keep in mind that the baking time can vary depending on the size of your skillet; a smaller skillet will result in a thicker cake and may require a longer baking period. Don’t be concerned if some of the fruit sinks slightly during baking; this is perfectly normal and contributes to the cake’s rustic charm.
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Cool and Serve: Once baked, carefully remove the skillet from the oven and transfer it to a wire rack to cool slightly. Allowing it to cool for about 10-15 minutes helps the cake set and makes slicing easier. Slice the warm Skillet Plum Cake into wedges directly from the pan and serve immediately. Enjoy this comforting and flavorful dessert!
Adapted From
One Pot: Effortless recipes for every meal, by Martha Stewart
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Explore More with AI: Enhance Your Skillet Plum Cake Experience
Curious about dietary adjustments, ingredient swaps, or scaling this recipe for a crowd? Our AI tools can help you customize this Skillet Plum Cake to fit your needs and preferences. Click below to explore new possibilities and unlock even more culinary creativity!
Substitutions
Scale
Summarize
Nutrition Information (Approximate)
Serving:
1
slice
Calories:
278
kcal
Carbohydrates:
45
g
Protein:
4
g
Fat:
10
g
Saturated Fat:
6
g
Monounsaturated Fat:
3
g
Trans Fat:
1
g
Cholesterol:
54
mg
Sodium:
274
mg
Fiber:
1
g
Sugar:
28
g
Nutrition information is automatically calculated, so should only be used as an approximation. It is important to remember that actual values may vary based on specific ingredients and preparation methods.
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Recipe Testers’ Reviews: Real Feedback for Your Skillet Plum Cake
Read what our dedicated recipe testers had to say about making and tasting this Skillet Plum Cake. Their insights and tips provide valuable perspectives for your own baking adventure!
Sarah Heend
A tender cake harmonizing with sweet-tart fruit is always a winning combination, and this Skillet Plum Cake truly delivers. I absolutely adored the slightly tart fruit playing off the delightful sweetness of the buttermilk cake. It was particularly wonderful served warm with a scoop of vanilla ice cream, creating a luscious contrast. Even the next day, at room temperature and without any embellishments, the cake was still exceptionally good – a testament to its enduring deliciousness.
For my test, I opted for frozen raspberries, letting them thaw as I prepared the batter. They were still a bit frosty when the cake went into the oven, which might explain the slightly longer baking time. I used a generous 13 ounces of raspberries, simply utilizing what I had on hand, and we thoroughly enjoyed the abundance of fruit. The berries completely covered the top of the batter, creating a vibrant layer.
Upon completion, the cake boasted a beautiful golden-brown top, with thick, bubbly berry juices shimmering around the edges. Interestingly, my berries settled to the bottom of the pan, resulting in a distinct layer of cake on top and a rich fruit layer below. We found this arrangement quite charming! The cake itself was wonderfully airy with a subtle sponginess, likely enhanced by the generous moisture from the fruit. I also added 1 teaspoon of vanilla extract to the batter, which I felt beautifully complemented the raspberries. Next time, I think I’ll increase it to 2 teaspoons, as I have a strong preference for vanilla, and I believe it would enhance any fruit choice.
This recipe’s adaptability truly excites me. I can easily envision adding cinnamon to the batter when using apples, or perhaps incorporating lemon extract for blueberries, and even almond extract for cherries. This versatile recipe has undoubtedly earned a permanent spot in our dessert rotation, ready to be adapted to whatever fresh or frozen fruit is in season.
Mardi Michels
Who would have imagined that such a straightforward Skillet Cake could yield such impressive results? I am genuinely grateful for this wonderful recipe. It produced a lovely, light cake, studded with delicious (though, in my opinion, not quite enough!) pieces of fruit. I must confess, my expectations weren’t particularly high given the simplicity of the ingredients, but this cake far surpassed them. The delicate crumb and balanced sweetness were a pleasant surprise.
I can absolutely see this recipe working brilliantly with a multitude of different fruits, making it an incredibly versatile dessert to have in my repertoire. It’s perfect for those spontaneous moments when company arrives or friends drop by, especially when I find myself without a traditional cake pan at hand.
For my version, I used an 8-inch (20 cm) cast-iron pot, as a skillet wasn’t available. Since I didn’t have baking soda, I substituted it by adding an additional 3/4 teaspoon of baking powder (a common guideline suggests using three times the amount of baking powder when replacing baking soda). I chose apricots, as they are beautifully in season here in southwest France. I felt that two apricots weren’t quite enough; they all sank to the bottom of the cake, and I really wanted to see some fruit peeking out on top. Next time, I would definitely double the amount of fruit to ensure a more even distribution throughout the cake, perhaps creating a more visually appealing top layer.
Despite my fruit choices, my cake rose beautifully, reaching about 1 1/2 inches (4 cm) high. I particularly admired the cake’s light texture and its attractive yellow hue. The top of my cake developed a slight crater in the middle, so I cleverly concealed it with a luscious glaze made from apricot jam mixed with Armagnac and fresh passionfruit. This glaze proved to be a transformative addition, instantly elevating the cake from a lovely after-school snack to a sophisticated dessert that garnered “oohs” and “aahs” from adults during a Sunday lunch, even when they claimed they couldn’t possibly eat another bite. The cake was devoured in minutes! What an exceptional recipe.
Ralph Knauth
This Skillet Plum Cake truly makes for a very nice summer recipe. Its simplicity and speed of preparation are outstanding, making it a perfect choice for impromptu baking or when you’re short on time. Everyone who tried it absolutely loved it, which is always the mark of a successful dessert!
For my rendition, I opted for a vibrant mixture of fresh berries, including juicy blueberries, tangy raspberries, and sweet blackberries. The recipe performed exceptionally well with this combination, yielding a delicious cake that perfectly showcased the burst of berry flavors. I was thoroughly impressed with how easily the cake came together and its delightful texture. I am already planning to make this again very soon, eager to try it with classic plums or even pluots for another delightful variation. This recipe is a keeper!