Sound familiar? If you're a fan of Pioneer Woman Cooks then it should. A few days ago she posted a recipe for Apple Cake In An Iron Skillet that she adapted from Sara Moulton...and it set off a few bells in my head...thankfully not the vertigo bells that recently had me ringing...but memory bells....of family reunions, my grandma's back porch, and my mom's dessert after Sunday dinner...old-fashioned goodness captured in a cake. I couldn't WAIT to make it...but alas, I had no apples...I had plums...and plenty of them thanks to my generous neighbor. (We have a plum tree that produces every other year, this is not the year and even if it were I'd only get about six...my plum tree and my tomato plants are in cahoots!) I read my mom Pioneer Woman's recipe - we talked about the ingredients/spices and made a few changes to allow for the juiciness of the plums - and it worked...and it worked GREAT!
Now, I'm NOT saying my plum cake is better than Pioneer Woman's, because I'm absolutely certain her Apple Cake is everything and more she says it is...she's yet to lead my astray. And, even though I haven't made her Apple Cake, I will very soon and you should too...but...what I am saying is this...IF you have plums and IF you like plums, then you will love this cake. Love it. It's sweet, moist, and the kind of down-home-good-to-the-last-crumb-dessert that one bite will not satisfy...or two...go for a full slice, alone or with vanilla ice cream...let your eyes roll back in your head, feel free to moan while licking your lips, and kick the dog if he even makes a MOVE towards your plate.
Make sure you put a piece of foil or a cookie sheet underneath the pan while it's in the oven, it will bubble over just at tad...but even if you had to scrub the spill off the oven by hand it would be worth it...your kitchen will smell wonderful too...dessert perfume!-
Plum Cake In An Iron Skillet - Adapted from Pioneer Woman Cooks and Sara Moulton and My Mom, Carol Wagner
16 firm, ripe plums, cut in half, skins left on, pits removed (for bottom of cake)
1 stick butter
2/3 cup sugar
For Batter:
1 stick butter
2/3 cup sugar
1 1/2 teaspoons vanilla
2 large eggs
1/2 cup sour cream
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
8 plums, cut in half, skins left on, pits removed (for top of cake)
Vanilla ice cream for serving, optional
Preheat oven to 375 degrees. In a 10-inch skillet, over medium-low heat, melt 1 stick of butter. Stir in 2/3's cup sugar. Allow sugar and butter to cook for about 8 to 10 minutes, or until it just begins to change color to a light caramel. Remove from heat. In the bowl of an electric mixer combine the other stick of butter with 2/3's cup sugar and beat until light and fluffy, about 3 minutes. Mix in eggs, one at a time, sour cream and vanilla. In a small, separate bowl combine flour, baking powder, salt and cinnamon with a whisk. Gradually add flour mixture to batter and mix until just combined.
Place plum halves, cut-side up, around the pan in the butter/sugar mixture. I managed to get 32 plum halves in my skillet. Carefully scoop out portions of the batter and put on top of plums until all batter is removed from bowl. Using a knife, gently smooth batter over plums, don't worry if some of the butter mixture oozes up along the sides. Place remaining 16 plum halves, cut-side down, on top of batter, pushing in gently. Bake in 375 degree oven on center rack for 25 to 30 minutes or until cake is golden brown and sides around cake are bubbly. Allow cake to sit in skillet for 5 minutes, then invert onto a serving plate, if you wish, this cake is pretty from both sides. Serve with vanilla ice cream or not, it's good...DANG GOOD with or without. Serves 8.
"Always bear in mind that your own resolution to succeed is more important than any other." ~ Abraham Lincoln
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One year ago today: Pumpkin Cookies With Chocolate Chips
