A Summer Stone Fruit Skillet Cake & a Maple Syrup Drizzle

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Fruit with pits….Stone fruit….Drupes….all names for a group of plentiful Summer fruits such as peaches, plums, cherries and apricots. Pluots are a hybrid of plums and apricots. My friend Mark has a tree with hundreds of these beauties hanging heavy and ripe that he was so gracious to share with me. The Rainier Cherries I picked up at a local market. Don’t the cherries look like wee pluots?

I made this cake last week when the temp got down to the high 70’s and low 80’s during the day. I did not mind turning on the oven for a bit to make this simple skillet cake with my stash of stone fruit.

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A generous smearing of softened butter on the skillet surface first, then the sliced pluots & cherries to cover the bottom.

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This batter is a cross between traditional cake & cornbread batters. Orange Flower water & vanilla extract added to the batter created a wonderful aroma in my kitchen while it was baking.

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Is there anything not made better with a bit of Maple Syrup drizzled on top?

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Warm, moist, aromatic & fruity with a cake texture and a hint of the cornmeal crunch. A bit more drizzle on each serving. A good brunch cake or for the late afternoon with a cup of coffee or tea when we all need a break. Here….have a bite.

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A Summer Cornmeal Skillet Cake with a Maple Syrup Drizzle

  • Difficulty: easy
  • Print

Ingredients:

  • 1 Tbsp softened butter
  • 1 cup self-rising yellow cornmeal
  • 3/4 cup self-rising flour
  • 1/2 cup turbinado or brown sugar
  • 3 eggs
  • 1 Tbsp Vanilla extract
  • 1 tsp Orange Flour water
  • 3/4 to 1 cup Buttermilk or Whole Milk
  • 3-4 pitted & thickly sliced Pluots
  • 8-10 pitted Rainier Cherries, cut in half if large or left whole if small
  • Maple Syrup to drizzle over the warm cake

Directions:

  1. Preheat oven to 350 degrees. Generously butter a 8 or 10 inch black iron skillet.
  2. Cover the bottom of the skillet with pluots slices and cherries.
  3. In a mixing bowl whisk together the cornmeal, flour & brown sugar.
  4. To the bowl add the eggs, Vanilla extract, Orange Flower water and enough of the buttermilk or whole milk to create a batter.
  5. Pour batter over the stone fruit in the skillet.
  6. Bake for 35-45 minutes until the center of the cake is set and a toothpick inserted in the middle comes out clean. Adjust baking time to suit your oven. Remove from the oven and let cool on a rack for about 10 minutes.
  7. Turn cake upside down on a serving plate and drizzle with pure Maple Syrup.
  8. Serve cut into slices with additional drizzle if desired.

Recipe by: teresablackburnfoodstyling.com           Blog: foodonfifth.com

“A Galette of Rainier Cherries (gluten free)”

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Galette

Fresh Rainier Cherries have arrived. Their beauty seduced me completely. I had to have them…eating some out of the bag right after paying for them…baking the rest into this tender-crusted galette …not too sweet, just right.

Galettes are easy to make. Simply a freeform crust filled, either sweet or savory, French in origin…a beautiful rustic, yet elegant look, not a rigid as a crimped pie crust, not as planned looking…they never look the exact same way twice…that is why I love them.

In my pantry there was a box of King Arthur Gluten Free Flour that I had not tried…some of it went into my pastry recipe. The outcome was beyond my expectations. A delicate pastry, somewhat shortbread-like, that baked up golden brown and flakey.

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For pastry crust: 2 cups King Arthur Gluten Free Flour (or any other flour), 1 1/2 sticks of cold butter cut into small chunks, a pinch of salt & ice water.

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Put flour  & pinch of salt in a food processor bowl. Pulse to blend. Add in cold butter chunks & pulse a few more times. Do not pulse too much. The butter should still be in small pieces. Drizzle in ice water, about 5 tablespoons, pulsing as you add. Remove pastry from bowl of processor &  form into two balls. Flatten each & wrap in plastic. Chill for at least one hour before using. This galette will only need one pastry ball. Save the other for another dessert either chilled or frozen.

When ready to make the galette, remove pastry from the refrigerator, let sit for about 10 minutes.

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While pastry is sitting for 10 minutes, whisk together 2 eggs, 1 cup low-fat or no-fat Greek yogurt, a generous pinch of ground cinnamon & 1/2 cup turbinado or raw sugar for filling. Set aside.

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Place pastry on a sheet of floured parchment paper & roll  into a rough circle about 12″ in diameter. It is just fine if edges are not even. Pour half of the egg-yogurt filling in the center of the pastry circle. Top with 1 1/2 to 2 cups pitted Rainier Cherries.

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Lift edges of parchment paper to fold pastry up and over the fruit overlapping the edges.

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Lift entire sheet of parchment paper with the uncooked galette & place on a baking sheet. Pour any remaining batter over cherries. Sprinkle with additional sugar. (I left the stems on a few of the pitted cherries just because I thought they looked pretty like that.)

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Bake in a 375 degree oven for about 35-40 minutes or until crust is golden brown and the custardy filling is set.

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Serve cut into wedges with a generous dusting of powdered sugar.

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There is a French children’s song about galette:

J’aime la galette, savez-vous comment ? Quand elle est bien faite, avec du beurre dedans.” (“I like galette, do you know how? When it is made well, with butter inside.”)
I agree!