A few years ago I threw away my cast iron skillet. I have no idea why I made that decision. I think I may have used it once, had no idea how to “season” it and all my food stuck to it so it was starting to aggravate me. Fast forward to today. I wanted a cast iron skillet and needed the same one I threw out. I know. Sometimes I do dumb things.
I bought a mini one at Marshalls and it’s small enough to fit in with all my other things I don’t need in my kitchen cupboard. I followed the directions with regards to SEASONING the stupid thing and now I think I’ve come to the conclusion that I’m in love with this little pan.
1. You use less oil or fat when cooking in this type of pan and that equals less calories added to your food (that theory goes out the window when you are making fattening foods like s’mores or this cake)
2. Apparantly there are no chemicals added to the structure of this pan. Good right?
3. The iron adds iron to your food. Also not a bad thing, because we could all use a little Popeye strength in our bodies. By the way, I loved Olive Oyl (AKA Popeye’s girlfriend for those of you were are not as ancient as I am)
The cake was another story. Although this recipe says skillet cake, I truly thought it was an upside down cake. Or at least that’s what I was hoping it would do. Turn UPSIDE DOWN and look cool when it released from the pan.
- 4 tablespoons unsalted butter, room temperature, plus more for skillet
- 1 cup all-purpose flour, plus more for skillet
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon Kosher salt
- ¾ cup plus 2 tablespoons brown sugar
- 1 large egg
- ½ cup low-fat buttermilk
- 2 ripe medium plums, thinly sliced
- 1 medium nectarine, thinly sliced
- Preheat oven to 375 degrees. Butter an 8-inch ovenproof cast iron skillet, dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and ½ teaspoon salt. Beat butter and ¾ cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 additions, alternating with buttermilk.
- Pour batter into prepared skillet, and smooth top with a spatula. Arrange plums & nectarines 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. Invert and garnish with additional fresh fruit if desired.