Saturday, August 24, 2013

Plum & Mixed Berry Skillet Cake

This is the best cake I have ever made, its moist, decadent and just so incredible! The cake is full of whole grains and topped with lots of antioxidant rich berries and plums. Its super simple to make; saute the berries with butter and sugar, top with a rich batter and bake! Top with homemade whipped cream or vanilla ice cream and you have a dessert your friends will be talking about for days...maybe years! This cake is perfect for summer because you can use up any fruit that is local and in season, the combinations are endless!

Makes one 10 inch cake, serves 6-8.


6 Small organic Italian plums, sliced into rounds, any plum will work.

1 Cup organic mixed berries, I used black raspberries, red raspberries and blueberries.

1 1/2 Sticks pasture raised butter, room temperature.

1/2 Cup fair trade brown sugar

2 Tbsp orange liquor, fresh squeezed orange juice can be substituted.

1 Cup unbleached, organic all purpose flour

1/2 Cup wheat germ

2 tsp baking powder

1/2 tsp sea salt

1 Cup fair trade, organic raw cane sugar

2 Farm raised eggs, room temperature.

1 Tbsp pure vanilla extract

1/2 Cup pasture raised whole milk


Preheat the oven to 350 degrees F.

In a 10' cast iron skillet* heat up 1/2 stick of butter over medium high heat. Add in the brown sugar, plums, berries and cook for 5 minutes, stirring frequently. Add in the orange liquor and cook for another 2 minutes. Turn off the heat and set aside.

In a bowl whisk together the flour, baking powder, salt, and sugar.

In another bowl mix together the eggs, vanilla, rest of the butter and milk with an electric mixer. Add the wet to the dry and mix just to incorporate with a spoon. Do not over mix.

Pour the batter on top of the berries and plums and spread out, carefully with a spatula in an even layer. Bake for 30 minutes or until the cake springs back when touched and is golden brown. Cool completely and then run a knife around the edge of the pan and turn out onto a serving platter with a lip, there will be a sauce that runs off.

Slice and serve with homemade whipped cream or vanilla ice cream and enjoy!

*This dessert can be made in a non-stick round baking dish but cooks best in cast iron.

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