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)
“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.
So BE CAREFUL!!
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