Gael Towey's Skillet Cake
- 1/2 cup (one stick) unsalted butter, room temperature, plus more for skillet
- 1 cup sugar, plus more for fruit
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ripe peaches, peeled and quartered or 10 ripe plums, halved
- 1 tablespoon lemon juice
- Pinch fresh nutmeg
Heat oven to 350. Butter a 9 inch cast iron skillet and set aside. Cream together butter and sugar in the bowl of electric mixer. Beat in eggs and vanilla. Whisk together flour, baking powder, baking soda, and salt. Stir into butter mixture until just combined. In a separate bowl, toss fruit with lemon juice.
Spoon batter into prepared pan. Arrange fruit over batter, creating two neat concentric circles and packing in as much fruit as possible. Sprinkle fruit with about 2 tablespoons sugar and a pinch of freshly ground nutmeg. Bake until cake is set, about 40 minutes. The cake will remain slightly wet in the middle because of juice but that is OK. Remove from oven and let cool at least 30 minutes before serving.
Plates, glassware, napkin and server from Prop Workshop.