Michelle prepared an easy Skillet Fruit Cake for dessert at the South Arm Older Adults Cooking Club.
This cake is best made in a cast iron skillet which gives it a crispy bottom. Since the South Arm kitchen does not have a cast iron skillet, we baked the cake in a regular round cake pan and muffin tins.
We made two versions of this cake, one with thinly sliced pear and another with canned peaches. The pear gives the topping a slightly crunchy texture.
The simplicity of this cake is that you can mix it by hand and have it in the oven in 5 minutes.
- 1/4 cup softened, unsalted butter
- 1/4 cup sugar
- 1 egg
- 1/4 cup milk
- 1/2 teaspoon almond extract (recommended) or 1/2 teaspoon vanilla extract
- 1 cup unbleached flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 ripe peaches, peeled and sliced (or other stoned fruit, apples or pears, thinly sliced)
- 1 to 2 tablespoons sugar for topping