Skillet Cakes - Upside Down and Upside Up
Baking in a Cast Iron Skillet…Why?
That’s easy! Cast iron’s ability to retain heat ensures the what you’re baking will be tender and evenly cooked. With its ability to be used on the stove first, before going into the oven, you can do things like melt butter and brown sugar for upside down cakes right in the pan before adding the other ingredients and baking. Baking in a cast iron skillet makes for a unique presentation to bring straight to the table. Pile on the whipped or ice cream - everyone can dig right into is the ultimate way to do dessert.
Either way, upside down or upside up, you will have fun making the blackberry or the plum cast iron skillet cake…or both!
BLACKBERRY UPSIDE DOWN CAST IRON SKILLET CAKE
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
10 tablespoons unsalted butter, room temperature, divided
3/4 cup raw cane sugar
2 large eggs, room temperature
2 teaspoons pure vanilla bean paste
1/2 teaspoon grated lemon or orange zest
1/2 cup whole milk, room temperature
1/3 cup dark-brown sugar
3 cups blackberries (replace with peaches or plums – 3 medium size)
1. Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat 6 tablespoons butter and sugar on high until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined. With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.
2. In a 10-inch cast iron skillet, melt remaining 4 tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat and arrange fruit evenly in skillet.
3. Pour batter over fruit and smooth top. Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes, rotating halfway through. Let cake cool in skillet on a wire rack 5 minutes. Run a knife around edge and carefully invert cake onto a serving plate. Serve warm or at room temperature.
PLUM OR ALMOST ANY FRUIT
CAST IRON SKILLET CAKE
4 tablespoons unsalted butter, room temperature, plus more for skillet
1 cup all-purpose flour, plus more for skillet
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup plus 2 tablespoons raw cane sugar
1 large egg
1/2 cup full fat buttermilk
3 ripe medium plums, thinly sliced **(see note below)
1. 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, and 1/2 teaspoon salt. Beat butter and 3/4 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 additions, alternating with buttermilk.
2. Pour batter into prepared skillet, and smooth top with an offset spatula. Fan plums on top, and sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly.
**Try using apples or peaches and add ½ to 1 teaspoon cinnamon to the 2 tablespoons sugar to sprinkle on top