MARTHA'S PLUM SKILLET CAKE
When it comes to baking, this one-bowl skillet cake is as easy as it gets. Martha made this recipe on Martha Bakes episode 609.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a 12-inch enameled cast-iron skillet or ovenproof baking dish, melt butter in the oven, 5 to 7 minutes.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Add milk and vanilla extract; mix until well combined. Pour mixture into skillet and arrange plums evenly on top, leaving a 1-inch border.
- Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the center comes out clean, about 1 hour. Let cool slightly on a wire rack. Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream.
PLUM SKILLET CAKE
This plum-topped dessert is baked in a skillet and yields a moist, tender cake. You can also use an 8-inch cake pan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter an 8-inch ovenproof skillet(preferably cast-iron); dust with flour, tapping out excess.Whisk together flour, baking powder, baking soda, and1/2 teaspoon salt. Beat butter and 3/4 cup sugar with a mixeron medium speed until pale and fluffy. Beat in egg. Addflour mixture in 3 additions, alternating with buttermilk.
- Pour batter into prepared skillet, and smooth topwith an offset spatula. Fan plums on top, and sprinkle withremaining 2 tablespoons sugar. Bake until goldenbrown and a toothpick inserted into the center comes outclean, 35 to 40 minutes. Let cool slightly.
PLUM UPSIDE-DOWN CAKE
Based on the Cottage Pudding Upside-Down Cake on this site, this plummified version ensures the same fluffy base but with specks of cinnamon thrown in for visual effect. Use a mix of sweet and sour plums for best results and adjust the brown sugar amounts if most of them are sour. Note that flipping the cake will be messier if your plums are overripe. Once it's cooled down, you'll want to reheat it for about 10 seconds in the microwave for the tastiest results.
Provided by crys
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Drop butter into an 8-inch square and let melt in the preheating oven.
- Remove the pan from the oven and tilt to coat the bottom evenly with butter. Sprinkle brown sugar and almond flour on top. Arrange plum slices over the mixture.
- Beat softened butter and sugar together until light and creamy. Mix in egg and vanilla extract until fluffy.
- Sift flour, baking powder, salt, and cinnamon together in a separate bowl. Add to the butter mixture alternately with the milk, folding just until dry spots disappear. Pour batter evenly over the plums; tap pan onto the counter to expel excess air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- Cover the pan with a serving plate and immediately invert cake onto the plate. Let cool until no longer hot, about 15 minutes. Cut and serve warm.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 31 g, Cholesterol 48.8 mg, Fat 13.2 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 7.8 g, Sodium 248.7 mg, Sugar 15.9 g
PLUM STREUSEL COFFEECAKE
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.
- Make streusel:
- In a food processor pulse together streusel ingredients until combined well and crumbly.
- Make cake batter:
- In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.
- Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners' sugar over it. Serve coffeecake warm or at room temperature.
PLUM SKILLET CAKE
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Butter an 8-inch cast iron or oven-proof skillet. Dust with flour, tapping out any excess.
- Whisk together 1 cup flour, salt, baking powder, and baking soda in a medium bowl.
- Combine 4 tablespoons butter and 3/4 cup sugar in a large bowl; beat with an electric mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition. Pour batter into the prepared skillet and smooth the top with an offset spatula. Fan plum slices on top of batter, and sprinkle with remaining 2 tablespoons sugar.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 49.8 g, Cholesterol 57.7 mg, Fat 10.9 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.5 g, Sodium 375.9 mg, Sugar 32.4 g
PLUM UPSIDE-DOWN CAKE
Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.-Bobbie Talbott, Veneta, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Melt butter in a 10-in. cast-iron or ovenproof skillet. Sprinkle brown sugar over butter. Arrange plum halves, cut side down, in a single layer over sugar; set aside. , In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Combine the flour, baking powder and salt; add to egg mixture and mix well. Blend water and lemon extract; beat into batter. Pour over plums. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Immediately invert onto a serving plate. Serve warm, with whipped cream if desired.
Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 173mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
PLUM UPSIDE-DOWN CAKE
Provided by Mary Jo Thoresen
Categories Cake Fruit Dessert Bake Plum Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
- Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
- Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve cake warm with whipped cream.
RUSTIC PLUM CAKE
Recipe from Cook's Illustrated. Italian plums work the best. Bought a lot of Italian plums at the farmer's market, so I had to make a few cakes and then freeze most of them. Freezing the cakes didn't seem to hurt the flavor at all. Now all I have to do is pop one out of the freezer when I'm in the mood for a delicious plum cake!
Provided by Pi-E8216
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook jam and brandy in 10-inch nonstick skillet over medium heat until reduced to thick syrup, 2 to 3 minutes. Remove skillet from heat and place plums cut-side down in syrup. Return skillet to medium heat and cook until plums shed their juices and thick syrup is again formed, about 5 minutes, shaking pan to prevent plums from sticking. Cool plums in pan, about 20 minutes.
- Adjust oven rack to middle position and heat oven to 350°F Grease and flour 9-inch springform pan. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, and salt; pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add eggs, vanilla, and almond extract (if using) and process until smooth, about 5 seconds, scraping bowl once if needed (batter will be very thick and heavy).
- Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side down, evenly over surface of batter. Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, 40 to 50 minutes. Run paring knife around sides of cake to loosen. Cool in pan on wire rack until just warm or to room temperature, at least 30 minutes. Remove cake from pan and dust with confectioners' sugar. Cut into wedges and serve.
- Note:This recipe works best with Italian plums, which are also called prune plums. If substituting regular red or black plums, use an equal weight of plums, cut them into eighths, and stir them a few times while cooking. Arrange slices, slightly overlapped, in two rings over surface of cake. Do not use canned Italian plums. Blanched whole almonds can be used but must be processed 30 seconds longer until finely ground. The brandy can be omitted, but then you will need to melt the jam with 1 tablespoon water before adding the plums. Don't add the leftover plum cooking liquid to the cake before baking; reserve it and serve with the finished cake or over ice cream. The cake can be served with lightly sweetened whipped cream.
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