Good things to eat

Pluot Skillet Cake

I have to be honest with you, I’d never heard of a Pluot until only a few years ago!

While visiting my California cousins, we went to a farmers market where I first spied the strange little speckled plums!   But after trying them, I fell in love.

They have a much milder taste than the plums I am accustomed to and are very enjoyable.

So I had a few in my fruit basket that were getting just a little too ripe to eat comfortably so when I saw this recipe for something else, I thought why not try it with the pluots?


I saw this original recipe in EAT Magazine which is a local publication celebrating food on Vancouver Island and other British Columbia locations.   I didn’t have everything that the recipe called for so I will give you the real recipe and then what I used instead.

  • 1 1/2 cups flour      ( I only had whole wheat)
  • 3/4 tsp each baking powder and baking soda
  • 1/4 tsp salt
  • 3/4 cup butter, at room temp
  • 1 tsp finely ground fennel seeds
  • 3/4 cup brown sugar
  • 1 egg + 1 yoke         ( I only used one egg)
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk          ( I used 1/2 cup sour cream, 1/4 milk )
  • 1 1/2 cups blackberries      ( I used sliced Pluot instead)
  • 1 tbsp coarse sugar          ( I didn’t have any so didn’t use anything)

Their instructions:

“Whisk flour and baking powder, baking soda and salt.  In a bowl, using an electric mixer, beat  butter with fennel until smooth, then beat in sugar until fluffy, 2 to 3 minutes.  Beat in egg and egg yolk, then vanilla.  Beat in half the flour, then all the buttermilk, then remaining flour just until mixed.  Turn into an oiled cast iron skillet and spread batter to edges.  Scatter berries overtop and slightly press into batter.  Sprinkle with coarse sugar.

Bake in preheated 375 oven until edges are deep golden and centre is cooked through, 25 to 30 minutes.”

I more or less followed these instructions, except for the substitutes of course.

The only BIG difference I made is that I didn’t just pre-heat the oven.   Like when you make skillet corn bread, I also pre-heat the skillet so it is smokin hot when you pour in the batter.


Then I topped with sliced Pluot.

I’d say it turned out splendidly!!  Great for dessert or a nice Sunday morning treat!!

Pluot Skillet Cake


Comments on: "Pluot Skillet Cake" (14)

  1. Linda Duguay said:

    Yummy looking !!!!! Wish i had been there to help you eat it.

  2. I like tose pluots a lot! What a truly & magnificent recipe! The endresult says it all: EAT ME RIGHT NOW! This would be so good with warm custard a poured all over it! 😉

  3. I love plucots. I am lucky to work in a upscale specialty grocery, we get amazing produce. My favorite this season has been the plumogrante plucots. Yum. I would love to try those in this recipe. Thanks

    • I was suprised to even find the pluots here at all, I think it is the first season I’ve noticed them. Hopefull they will keep adding other varieties as people learn to love them!

  4. I’ve been looking for some fancy schmancy skillet cake recipes! I hadn’t thought of plums – I was on the berry train. But now I’m thinking this cake might be just right.

    In my belly.

  5. … [Trackback]…

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  7. […] pretty much made the same recipe as my once famous “Pluot Skillet Cake” and just substituted the pluots with […]

  8. […] fact, when I did my original post on this I called it “Pluot Skillet Cake” because I had just newly discovered the pluot, cousin to the plum and was all about making […]

  9. Reblogged this on what have we got here? and commented:

    I keep coming back to this old recipe. In fact, I’m going to make it for Sunday dinner tonight. Just thought I would share because Pluots are currently in season and really quite delightful.

  10. Love it – I have access to lots of plums and berries right now. Will try it for my brother this week !

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