upside-down skillet cake

by Eva Felis on March 18, 2011


Well if there is one thing Mr. F and myself are agreeing to disagree, it is dark chocolate. I really love it and he rather not. Actually the matter is getting worse he loves white chocolate although everybody knows this is not really chocolate. I prefer not to eat this and it is the same with Mr. F and good brown chocolate. Unfortunately this is the reason why all the good stuff like brownies are not very regular in my oven. We have a lot of cookies and fruit cakes on our plates to avoid any discrepancies and this is not that bad, it is quite delicious.

Upside-down cake is one of our favorites because it is so versatile you can use nearly any fruit even canned like pineapple and you can add some dried fruits. I increased the amount of fruits, it is the best part of a cake. So why not have more of them?
You can be very creative with the flavor, try finely grated lemon zests or warm spices like ground cardamon (which works great with pears) or nutmeg.

A cast iron skillet (or another ovenproof skillet) is nearly essential for this kind of recipe. Don’t try to prepare the fruits in a regular pan and transfer to a baking pan, you might end up with a mess. First you have to scratch the sticky sugar and out of your pan and then you might have all the drippy fruit juice burning at the bottom of your oven. You don’t want that.

upside- down skillet cake

adapted from “moosewood restaurant new classics”.
The original recipe calls for whole wheat pastry flour but whole wheat flour or all purpose flour works fine. If you don’t have oat flour on hand you can use more of the other flour instead.

120 g / 1/2 cup butter (2 x 60 g / 1/4 cup)
180 g / 1 cup brown sugar (2 x 90 g / 1/2 cup)
4 cups fruits peeled and sliced*
2 eggs
2 teaspoons pure vanilla extract
150 g / 1/2 cup oat flour (rolled oats ground in a food processor, blender or spice grinder)
80 g / 1/2 cup cornmeal
160 g / 1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
160 ml / 2/3 cup milk

Preheat your oven to 350 F and set oven rack to middle position.

In a 25 cm / 10-inch cast-iron or other ovenproof skillet, melt 60 g / 1/2 cup butter on medium heat. Add 90 g / 1/2 cup brown sugar, stirring constantly. After about 1 minutes, remove it from the heat and continue stirring to prevent the residual skillet heat from browning the sugar unevenly. Add the fruits and arrange them. This will be the top so you want it to look nice. If you have small holes you can place some cranberries or raisins in between.

Measure the dry ingredients in a separate bowl and set aside. Mix 60 g / 1/4 cup butter with the remaining 90 g / 1/2 cup brown sugar then add the eggs and the other wet ingredients, mix well. Add the dry ingredients and mix until just combined. Pour the batter over the fruits in the skillet and bake for 40 to 45 minutes.
Cool in the skillet for 10 minutes and then invert onto your cake plate. Any fruit that sticks to the bottom of the skillet, can be pulled off and arranged on the cake.This cake tastes great still warm with ice cream on top.

* 550 g / 3 big Granny Smith or other tart apples or 700 g plums








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Lover of chocolate and vegetables, Atlantan by choice and German by birth

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