Best Marthas Plum Skillet Cake Recipes

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NEXT-LEVEL PLUM UPSIDE-DOWN CAKE



Next-Level Plum Upside-Down Cake image

Everyone will flip for this stunning dessert crowned with shingled plum slices. The addition of buttermilk to the batter keeps the cake underneath wonderfully moist. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Serves 8

Number Of Ingredients 10

1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup packed light-brown sugar
5 to 7 plums, depending on size, halved and pitted
1 cup granulated sugar
2 large eggs, separated, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup buttermilk, room temperature

Steps:

  • Preheat oven to 350°F. In a 10-inch cast-iron skillet, melt 4 tablespoons butter with brown sugar over low heat. Using a fork, mix together until smooth. Remove from heat.
  • Place plum halves, cut-sides down, on a work surface; cut into 1/4-inch-thick slices. Transfer each slice to skillet, forming concentric circles beginning at outer edge and ending in center, overlapping slices as you go around.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat remaining 1 stick butter with granulated sugar on medium-high speed until light and fluffy. In a small bowl, beat egg yolks and vanilla; add to butter mixture. In another small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture; beat until just combined. Transfer batter to a wide bowl.
  • In a clean mixer bowl fitted with the whisk attachment, beat egg whites on medium-high until soft peaks form, about 2 minutes. Stir one-third of whites into batter. Gently fold in remaining whites until incorporated. Pour batter over plums, spreading with an offset spatula to cover evenly.
  • Bake until top is browned and springs back when lightly pressed in center, and a tester comes out clean, 50 minutes to 1 hour. Transfer skillet to a wire rack; let cool 20 minutes. Turn out cake onto a serving plate and let cool completely before serving.

FIG-AND-PLUM CAKE



Fig-and-Plum Cake image

Put your best fruit forward in this seasonal snack cake that features fresh plums and figs. A buttery crust lays the foundation for a nutty frangipane filling, and the juicy slices caramelize on top. In short? It's satisfaction, squared.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h50m

Yield Serves 8 to 10

Number Of Ingredients 10

2 sticks unsalted butter, room temperature, cut into pieces, plus more for pan
4 ripe but firm plums (1 1/4 pounds total), each pitted and cut into 4 wedges
6 small fresh figs (about 4 ounces total), halved
1 1/4 cups sugar
1 teaspoon kosher salt
1 1/4 cups unbleached all-purpose flour, plus more for pressing dough into pan
1/4 teaspoon baking powder
1 cup finely ground almond flour
2 large eggs, room temperature
1/4 teaspoon pure almond extract

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square cake pan; line with 2 wide pieces of parchment, leaving a 2-inch overhang on all sides. Butter parchment. Toss fruit with 1/2 cup sugar and 1/4 teaspoon salt; set aside.
  • In a food processor, pulse 1 cup all-purpose flour, 1/4 cup sugar, and 1/4 teaspoon salt to combine. Add half of butter and pulse until fine crumbs form. Transfer to prepared cake pan and use floured fingers to press dough evenly into bottom of pan. (If too soft to easily press in, refrigerate 10 minutes.)
  • Bake until crust is light golden in color, about 20 minutes; transfer to a wire rack and let cool 15 minutes.
  • In food processor, pulse remaining half of butter, 1/2 cup sugar, and 1/2 teaspoon salt with baking powder until combined. Add almond flour, remaining 1/4 cup all-purpose flour, eggs, and almond extract; process until smooth.
  • Spread batter evenly over crust. Gently stir fruit to reincorporate sugar mixture and arrange on top of batter (cut-side up). Bake until fruit is bubbling and filling is firm, about 1 hour and 5 minutes. Let cool in pan 15 minutes, then use parchment overhang to lift cake out of pan and transfer to a wire rack. Let cool 1 hour and serve. Cake can be stored in an airtight container up to 2 days.

PLUM SKILLET CAKE



Plum Skillet Cake image

This plum skillet cake tastes as good as it looks!

Provided by Becky Hathaway

Categories     Desserts     Cakes

Time 55m

Yield 6

Number Of Ingredients 12

1 tablespoon unsalted butter
all-purpose flour, as needed
1 cup all-purpose flour
½ teaspoon coarse salt
½ teaspoon baking powder
¼ teaspoon baking soda
4 tablespoons unsalted butter, at room temperature
¾ cup white sugar
1 large egg
½ cup low-fat buttermilk
2 medium ripe plums, pitted and thinly sliced
2 tablespoons white sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Butter an 8-inch cast iron or oven-proof skillet. Dust with flour, tapping out any excess.
  • Whisk together 1 cup flour, salt, baking powder, and baking soda in a medium bowl.
  • Combine 4 tablespoons butter and 3/4 cup sugar in a large bowl; beat with an electric mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition. Pour batter into the prepared skillet and smooth the top with an offset spatula. Fan plum slices on top of batter, and sprinkle with remaining 2 tablespoons sugar.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 49.8 g, Cholesterol 57.7 mg, Fat 10.9 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.5 g, Sodium 375.9 mg, Sugar 32.4 g

PLUM-JAM CRUMB CAKE



Plum-Jam Crumb Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 3h30m

Number Of Ingredients 12

1 cup all-purpose flour
1/3 cup packed light-brown sugar
1/4 teaspoon coarse salt
6 tablespoons unsalted butter, melted
1 1/2 sticks (3/4 cup) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon coarse salt
3/4 cup granulated sugar
2 large eggs, room temperature
2/3 cup whole milk, room temperature
1 1/2 cups Plum Jam, skins removed (1 1/4 cups)

Steps:

  • Topping: Preheat oven to 350 degrees. Whisk together flour, brown sugar, and salt in a small bowl. Stir in butter until combined.
  • Cake: Brush a 9-by-9-by-2-inch square cake pan (not nonstick) with butter. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
  • Whisk together flour, baking powder, and salt in a medium bowl. In another bowl, beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each. Reduce speed to low and add flour mixture in 3 batches, alternating with 2 additions of milk, beating until combined and scraping down bowl as necessary.
  • Transfer batter to prepared pan. Spread jam evenly over top. Sprinkle evenly with topping, squeezing to create large clumps. Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Use parchment to lift cake out of pan, then let cool completely on rack before serving.

MARTHA'S FAVORITE TARTE TATIN



Martha's Favorite Tarte Tatin image

This recipe comes from Martha's "Pies & Tarts."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 5

5 to 6 medium apples, such as Braeburn
3/4 cup granulated sugar
3 tablespoons water
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/2 recipe Pate Brisee for Plum Crumb Pie

Steps:

  • Halve and core apples. Set aside one half. Quarter remaining apples and transfer to a large bowl. Squeeze lemon over apple slices and set aside.
  • Combine sugar and water in a 9-inch cast-iron skillet. Bring mixture to a boil over medium-high heat; immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Remove from heat and stir in butter.
  • Place reserved apples in center of skillet. Decoratively arrange remaining apple slices, cut side up, in skillet around reserved apples. Continue layering slices until level with top of skillet. Cut any remaining apples into thick slices to fill in gaps. If fruit does not completely fill pan, tart will collapse when inverted.
  • Place skillet over low heat and cook until syrup thickens and is reduced by half, about 20 minutes. Do not let syrup burn. Remove from heat and let cool.
  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
  • Roll out pate brisee to a 10- to 11-inch circle, about 1/8 inch thick; transfer to a baking sheet and chill until firm, about 30 minutes.
  • Place pate brisee over apples and tuck edges. Transfer skillet to prepared baking sheet; transfer baking sheet to oven and bake until golden brown, about 35 minutes. Transfer to a wire rack and let cool 15 to 20 minutes. Loosen pastry from skillet using a sharp knife. Place a rimmed platter over skillet; quickly and carefully invert. Serve immediately.

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