Summertime Skillet Cake

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 9" to 10" dessert, about 12 servings

Recipe photo

This unusual dessert is perfect for hot summer days — there's no need to light your oven, it "bakes" right in your electric frying pan. Part cobbler, part slump, part cake, and all tasty, it's wonderful served with vanilla ice cream, or whipped cream and a scattering of berries. Our thanks to the Norske Nook restaurant and coffee shop in Osseo, Wisconsin, for the inspiration behind this recipe.

Summertime Skillet Cake

star rating (5) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: one 9" to 10" dessert, about 12 servings
Published: 05/21/2010

Ingredients

First Layer

  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 2 cups sliced fruit or berries
  • 1/4 cup Pie Filling Enhancer, optional

Second Layer

Tips from our bakers

  • Don't have an electric skillet? Bake this cake in a 9" square pan in a conventional oven set to 350°F. It should take about 35 minutes.

Directions

see this recipe's blog »

1) To make the first layer, heat your 9" or 10" electric skillet to 275°F. Add the butter, and let it melt while the skillet heats. Note: This recipe requires that your skillet have a lid. If it doesn't you'll have to fashion a cover out of aluminum foil.

2) When the butter is melted, sprinkle the sugar evenly on top. Press it down with the back of a spoon to make an even layer.

3) Turn the skillet to low. Top with the fruit or berries. Sprinkle with the Pie Filling Enhancer, if you're using it; it'll make the syrup that bubbles up around the cake thicker.

4) To make the second layer, beat the butter and sugar in a medium-sized mixing bowl till smooth.

5) Beat in the egg, then the vanilla, salt, and baking powder. The mixture will look slightly curdled; that's OK. Turn your skillet back to 275°F, so it's up to temperature when you're ready to add the cake batter.

6) Gently beat in the flour alternately with the milk, beginning and ending with the flour.

7) Dollop the cake batter atop the berries, spreading it out as best you can. Don't be too particular about making it perfectly smooth; the dessert will bake up unevenly anyway, so don't fuss.

8) Put the lid on the skillet, and bake the dessert for 25 to 35 minutes, till the cake is set and the fruit is bubbly. Check it frequently, to make sure the bottom isn't burning; remove the lid, and use a spoon to poke through the cake to the skillet. If it seems to be browning on the bottom too quickly, reduce the heat.

9) When the cake tests done — a toothpick or cake tester inserted into one of the thicker pieces of cake comes out clean — turn off the skillet.

10) Remove the cover from the skillet, and use a large spoon or spatula to scoop servings into bowls. Serve warm, with ice cream or whipped cream, if desired.

11) Yield: about 12 servings.

Reviews

1
  • star rating 07/27/2010
  • Pilar from Centereach, NY
  • This is SO good, we devoured it last night. I would give it 10 starts if I could.
  • star rating 07/21/2010
  • Carol Barnes from Keene, NH
  • I cannot eat gluten, but have learned to successfully bake many of my favorite recipes using substitutes for regular flour. I tried this recipe yesterday and loved the results. I substituted 1 cup of King Arthur Gluten Free Flour, 1/2 cup of almond meal, and 1/4 cup of quick oats for the flour called for in the recipe. I also added about 1/2 cup chopped walnuts and 1 tsp. cinnamon. I baked it in the oven at 325 because I no longer have an electric skillet. I covered it for the first 20 minutes, then uncovered it and continued to bake for a brown top crust. It took about 40 minutes all together. Delicious served with whipped cream and berry sauce!
  • star rating 07/21/2010
  • Janine from Walker Valley NY
  • I made this last night in my cast iron skillet. It was delish, I couldn't resist picking at it this morning while I made my eggs! I think I overcooked it, you really do have to keep checking, with my cast iron it did get too hot and burned a couple peaches in the middle, and the sugary goodness was a bit dried up.. Nevertheless the cake part was wonderful, the batter was easy to make & spread out nicely. I will make this again, but will either cook on lower heat or try baking it. I used 3 cups of peaches, and it was just enough, so don't skimp on the fruit. 5 stars for the recipe, 2 stars for my attentiveness at the stove!
  • star rating 07/17/2010
  • Ana Maria from Reynosa, Mexico
  • ...Just made the recipe, but used a can of cherry pie filling instead of fruit and 1/2 cup of brown sugar instead of 3/4 called for, and put everything in a regular skillet, over a gas stove...perfect, easy, great recipe! I recomend everyone to try it; next time I'll try it with blackberries...
  • 07/17/2010
  • Jan from Missouri
  • I have blackberries waiting to be picked and I think they want to be in this recipe! After I've been in the heat picking them, the last thing I want is to heat up the kitchen by using the oven, so I love the idea of "baking" it in the electric skillet. About 40 years ago I had a recipe for a coffee that was baked this way, but I've managed to lose it. You wouldn't happen to have one, would you? I have certainly added some great recipes to my collection, courtesy of your newsletter. Thanks for that!
    Maybe PJ has a couple of variations that she could add to the tips section of this recipe. I'll pass along your request. Frank @ KAF.
1
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