Best 2 Fruit Skillet Cake Recipes
Indulge in a culinary delight with our tantalizing fruit skillet cake recipes! Embark on a journey of flavors as we present a diverse collection of skillet cakes, each bursting with its own unique charm. From the classic and comforting apple skillet cake, reminiscent of warm autumn afternoons, to the vibrant and refreshing lemon blueberry skillet cake, a burst of citrusy goodness. Chocolate lovers will delight in the decadent chocolate skillet cake, a rich and indulgent treat that satisfies every craving. For those seeking a tropical escape, the pineapple upside-down skillet cake offers a taste of paradise with its caramelized pineapple topping. And for a unique twist, try the savory skillet cornbread, a hearty and flavorful dish perfect for any occasion. With easy-to-follow instructions and a symphony of enticing flavors, these fruit skillet cake recipes are sure to become cherished favorites in your kitchen.
Here are our top 2 tried and tested recipes!
CAST-IRON "FRUIT CAKE"
Steps:
- For the cake: Preheat the oven to 350 degrees F. Melt together the butter and brown sugar in a 10-inch cast-iron skillet on medium heat. When the sugar and butter have melted together stir in the blackberries, pineapple, thyme leaves and salt. Cook, stirring occasionally, until the brown sugar begins to bubble, about 3 minutes. Once this happens turn the heat off.
- Prepare the cake mix as directed on the package and pour over the fruit. Bake until the cake is slightly golden brown, 30 to 35 minutes.
- Meanwhile, make the creme fraiche: Whisk the creme fraiche, sugar, vanilla bean seeds, lemon zest and salt in a medium bowl to stiff peaks.
- To serve: Serve slices of cake warm or at room temperature with dollops of vanilla creme fraiche.
PEACH UPSIDE-DOWN CAKE
Upside-down cakes are easy, adaptable and beautiful no matter what kind of fruit you use. This one calls for any kind of summer stone fruit - peaches, apricots, nectarines, plums - whatever looks ripe and juicy. Caramelizing the brown sugar in a skillet before adding the fruit gives it all a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 1 (10-inch) cake
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
- Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
- Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.
- Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.
- Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
- Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
- Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.
Tips:
- Choose the right fruit: Use fruits that are in season and ripe. This will ensure that your cake is flavorful and moist.
- Don't overcrowd the skillet: Make sure to leave enough space between the fruit slices so that they can cook evenly.
- Cook the fruit over medium heat: This will help to prevent the fruit from burning.
- Stir the fruit occasionally: This will help to ensure that all of the fruit cooks evenly.
- Don't overcook the fruit: The fruit should be cooked until it is tender but still holds its shape.
- Let the cake cool slightly before serving: This will help to prevent the cake from falling apart.
Conclusion:
Fruit skillet cake is a delicious and easy-to-make dessert that is perfect for any occasion. With just a few simple ingredients, you can create a moist and flavorful cake that is sure to impress your friends and family. So next time you're looking for a quick and easy dessert, give fruit skillet cake a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
