Plum Upside-Down Skillet Cake
Ingredients:
For the Plum Topping:
- 7 plums, pitted and diced
- 2 tablespoons turbinado sugar
- 1/2 teaspoon cinnamon
For the Cake Batter:
- 1 1/2 cups white whole wheat flour
- 1 1/2 teaspoon baking powder
- 3/4 cup turbinado sugar
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 2 eggs (or egg substitute)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Directions:
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Plum Topping:
- In a small bowl, combine the diced plums, 2 tablespoons of turbinado sugar, and 1/2 teaspoon of cinnamon. Mix well to coat the plums with the sugar and cinnamon. Set this mixture aside.
Prepare the Cake Batter:
- In a large bowl, cream together the softened butter and 3/4 cup of turbinado sugar until the mixture is smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and lemon zest, combining them into the batter.
- In a separate bowl, whisk together the white whole wheat flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the batter is well incorporated and smooth.
Assemble and Bake:
- Grease an iron skillet with butter or cooking spray to prevent sticking.
- Spread the prepared plum topping evenly on the bottom of the skillet.
- Carefully pour the cake batter over the plum topping, spreading it evenly with a spatula.
- Place the skillet in the preheated oven and bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Finishing Touch:
- Once the cake is done baking, remove it from the oven and let it cool slightly.
- While the cake is still warm, combine the remaining 2 tablespoons of turbinado sugar and 1/2 teaspoon of cinnamon. Sprinkle this mixture over the top of the cake to create a sweet and cinnamon-spiced crust.
Serve and Enjoy:
- Slice and serve the Plum Upside-Down Skillet Cake warm as a delightful dessert or treat. The combination of the tender cake, juicy plums, and the touch of cinnamon-sugar on top creates a perfect harmony of flavors and textures.
Note:
- The plum topping caramelizes as it bakes, creating a luscious fruity layer on the bottom of the cake.
- The white whole wheat flour adds a nutty and wholesome taste to the cake while still maintaining a light and fluffy texture.
- This cake is best enjoyed on the day it’s made, but you can also store leftovers in an airtight container at room temperature for a day or two.
