Dessert

Walnut Skillet Plum Cake

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Easy as it is gorgeous

Juicy plums are excellent for eating out of hand, but baking with them is one of the finest pleasures. 

The walnuts also give moistness and earthy flavor to the cake, which is heavily scented with the zest of an entire lemon. The whole dough can be made in a few minutes in the food processor.

The whole dough can be made in a few minutes in the food processor.

Bonus points: You don’t even have to peel the plums!

As the season goes on, make sure to try this cake with other fruits like apples, pears, or late-season peaches. Heck, even cranberries would be a great choice for this plum cake.

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Dessert

Walnut Skillet Plum Cake

WHAT (7 servings)
  • Butter (for the pan)
  • 5 to 6 firm plums (16 oz/1 pound)
  • 3/4 cup walnuts halves
  • 1/2 cup unsalted butter - sliced
  • 3/4 cup sugar
  • 2 large eggs
  • Zest of one lemon
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons turbinado sugar or sugar in the raw
  • 2 tablespoons honey (optional)
How

Preheat the oven to 350ºF.
1 BUTTER: Generously, a 10-inch ovenproof skillet with a heatproof handle or a 9-inch cake pan. Halve, pit, and thinly slice
the plums.

2 GRIND: In a food processor or a nut mill, very finely chop the walnuts. Transfer to a bowl.

3 BATTER: Add butter and sugar to the bowl of the food processor and process until creamy (30 to 60 seconds)
Add eggs one at a time, process after each addition, until fluffy. Add lemon zest, vanilla, flour, baking powder
salt, and pulse just until the batter is smooth.
Finally, add ground walnuts and pulse to mix them into the batter. The batter will be thick.

4 ASSEMBLE: Scrape your batter into the skillet and smooth the top with the back of a spoon.
Lay slices of plums in a ring around the outside edge of the pan, overlapping the slices slightly. Arrange a second ring of
slices inside the first, and then fill in the very middle of the cake with the remaining slices. Sprinkle with turbinado sugar.

5 BAKE: Begin checking the cake around 35 minutes, continue baking (checking every 5 to 10 minutes) until the
top is browned and a toothpick inserted into the middle comes out clean. Total cooking time is typically 40 to 50
minutes.
Set the skillet on a wire rack to cool to room temperature.

6 BRUSH: The cake is sweet enough as it is, but if you want to add a little shine for an even more beautiful presentation, heat
the honey in the microwave for 10 seconds and brush the cake with it.

Serve your cake straight from the skillet.

Notes

Special equipment:

10-inch/25.5 cm oven-proof skillet, or 9-inch/23 cm cake pan
Food processor

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