Good things to eat

Posts tagged ‘cake’

Peach Skillet Cake

This is a recipe I like to pull out this time of year.

Although I’m calling it “Peach Cake”, it should really be called “Insert fruit or berry of your choice cake”!  Because most any fruit or berry could be substituted.

In 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 stuff with it.

And then the original recipe that I first saw the with the idea for this cake, made it with blackberries.

So seriously, use whatever you like!

Click HERE to see the original posting on this and to get the recipe.

Peach cake


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

Super easy chocolate “banana squish” cake

Ever get invited to a last-minute Bar B Q or dinner event and you are asked to bring the dessert?  Don’t have time to get to the store, or like me there are expectations of home-made so store-bought won’t do?

Well here’s a super easy cake to wow them with!

Chocolate banana squish cake

Start with what ever your favorite chocolate cake recipe might be, or look one up on the internet.

Bake that cake in two separate pans.  Can be round or square or what ever shape you like really, but your two halves should probably be the same.

Let cool.

Actually, because I was bringing this to a Bar B Q and cake transport isn’t a strong point of mine, I packed up all the elements separately and assembled on site. 

While the cake is cooling you can make the “banana squish”.  I am sure there is some fancy French name for this but it is what it is.

Saute up in a frying pan:

  • 1 tbsp butter ( yes butter not margarine or that sort of thing)
  • 1 tbsp brown sugar
  • 2 bananas chopped

And if you wanted it to be a boozy cake, add a splash of rum or brandy or whatever seems to work.

Keep cooking till it is a nice this “squished” banana product.

Then be sure to let it cool completely otherwise it will ooze when you try to put it on the cake.

Then the last thing you will need is whipping cream.   Whip up in a cold bowl or with a mixmaster:

  • 1  250 ml ( 1 cup) container of whip cream
  • 1 tsp sugar ( or not)
  • 1 tbsp chocolate sauce or if you had banana liqueur

Beat until you get stiff peaks.   Then transfer to a container and put in fridge ( or freezer if you aren’t going to be too long) until use or travel.

Once you are ready to assemble:

  • Put down first layer of chocolate cake
  • add layer of whip cream
  • add all of the banana squish
  • add second layer of cake
  • add remaining whip cream
  • sprinkle with chocolate chips ( or fresh chopped banana)

Voila, easy as cake!

Bar B Q Fun

Bar B Qs are fun.

It doesn’t matter if you don’t actually eat meat, or if there is trouble getting the coals started or if there are any other minor mishaps, it is just fun to be with people outside, eating stuff together and enjoying the company.

Maybe it goes back to our primal instinct of sitting around a fire sharing “the kill”.

I don’t know.  But I like going to Bar B Q’s.  

Just sayin.

Blueberry Crumble Cake

The other day one of my fellow blogger friends at Frugal Feeding, posted this very enticing cake recipe.

What with blueberry season just around the corner, I thought why not try it out and be prepared!  Blueberries ARE a superfood after all!!

So I started with his original recipe  ( click here to check it out ).

Now I have to confess, that even though we use the metric system in Canada, I have no idea how much any of these measurements are.  Nor did I have the patience to look up the conversions so I just kind of “winged it”.

If you cook / bake a lot you will have a general idea of ratios of things and can get away with it.  But if you are serving it to other people and NEED it to be right……I suggest you look up the conversions if you don’t know them.

I followed everything as instructed.  The only differences and they are barely note worthy is that I added a bit of cinnamon and flax seeds to the “crumble” mixture        ( mostly cause I didn’t have quite enough oats).  And then instead of adding the blueberries to the “crumble” mixture, I added a layer of them to the top of the “cake” portion and then covered them with the “crumble” mixture.  And then tossed a few random berries on top for show.  This was mostly because I had a lot of blueberries to use up.

It turned out VERY tasty!  We nearly ate the whole thing!!

I am hoping there will be some left when I get home to enjoy with a lovely cup of tea!!

Thank you Frugal Feeding!!

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