FOR GROWERS CONSUMERS
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Brown Butter Blue Plum Skillet Cake

Fluffy, light, and tangy, this easy blue plum skillit cake is such a nice after dinner treat, it may become a standard in your 30 minute repertoire.

Adaped from: The Gouda Life

Recipe complements of Kelly Brisson

Serves 6-8

recipe name

tip

Place the plums in randomly, you’ll be able to get more in there, thus balancing out the sweet and sour.

Ingredients

 

5 tbsp (1/4 cup + 1tbsp) unsalted butter
2/3 cup Buttermilk
2 Large eggs, room temperature
1 1/2 cup All-purpose flour
3/4 cup Packed dark brown sugar
1 1/2 tsp Baking powder
Pinch Cinnamon
Pinch Cardamom (optional)
4 Small, ripe blue plums, seeds discarded and thinly sliced into wedges
2 tsp Coarse sugar like Turbinado (or granulated sugar if you can’t find coarse)

Directions

Preheat oven to 350 F and place oven rack in the middle.

Melt 4 tbsp of butter in a hot skillet over medium heat and continue to cook, swirling occasionally, until it starts to foam. Remove the pan from the heat and continue to swirl as the butter finished browning (5-7 minutes), it should smell nutty but not burnt.

Whisk in the buttermilk, eggs and vanilla extract. Pour the buttermilk/brown butter mixture into the dry ingredients and stir only until batter is smooth. Don’t overmix.

Grease skillet with remaining 1 tbsp butter and pour batter in. Top with sliced plums and bake until golden around the edges or until a toothpick inserted in the center comes out clean, 25-30 minutes.

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