Plum skillet cake from Bake from Scratch, Volume Three: Artisan Recipes for the Home Baker (page 93) by Brian Hart Hoffman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Shewi128 on August 29, 2023

    I had some extra ripe California (not Italian) plums to use up, so I made this cake. I wish I read the previous poster's note about cooking the cake in less time. It was definitely done by 50 minutes in a 8-9 inch pan. The flavor was really good, and I surprisingly liked the cooked plums in it as well. I would make this again if I have leftover plums.

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