This cake is the closest I will ever get to @Judy.Kim or @lokokitchen and I am fine with that. I love the Great British Bake Off as much (or more) than the average person (I have seen every episode at least 4 times), but I have no interest in making intricate baked goods.
That is why I love this fool-proof cake. Plums are beautiful and there isn’t much one can do to mess that up. If you thinly slice them, your cake will look gorgeous no matter how they are arranged. Just make your “design” relatively uniform and your cake will make even Martha Stewart proud.
And Martha is actually the inspiration for this recipe. PLEASE BE PROUD OF ME, MARTHA!!! 🤩🤩🤩
This cake is great for desert, breakfast, or, if you are fancy or English, tea. I changed the skillet size to lower the cake-to-fruit ratio (and to fit my skillet) so the cake really is a respectable coffee pastry.
Most kinds of stone fruit will work for this recipe, except for the plums used to make prunes. Those are too fibrous and they taste like prunes. I would pick anything with a beautiful color skin and a contrasting flesh for the nicest look. Just be sure your fruits aren’t bitter tasting, this cake has too delicate a flavor to mask bitterness in the fruit.
Cast Iron Skillet Almond Plum Cake
4 tbs butter at room temperature, plus more for skillet
1/2 tsp baking powder
1/4 tsp baking soda
1 cup flour, plus more for skillet
1 tsp salt
3/4 cup plus 2 tbs sugar
1 tsp vanilla extract
1 tsp almond extract
1/2 cup milk
1 tbs lemon juice
3-5 ripe plums or other stone fruit, thinly sliced
1/4 cup sliced almonds
Preheat the oven to 375.
Grease the inside of a 10 inch cast iron skillet with butter, then coat evenly with flour, tapping out any excess.
In a small mixing bowl, combine flour, baking soda, baking powder, and salt.
Combine milk and lemon juice in a cup.
In a large mixing bowl, using an electric mixer, beat butter and 3/4 cup sugar until well combined, light in color, and fluffy in texture. Add egg, vanilla extract, and almond extract until combined. In thirds, add the dry mixture and milk mixture to the butter mixture until combined.
Scrape cake batter into skillet and spread evenly across the bottom. Adorn with plum slices, then sprinkle with almonds and 2 tbs sugar. Bake for 30-35 minutes, until a knife or toothpick inserted into the center of the cake comes out clean. NOTE: poke your cake next to a plum to camouflage the hole.
Remove from oven and let cool. Serve. Actually, take a pic, then serve. Trust me, your friends and fam will be impressed.
As always, here are some pins to save this recipe for later!