Sticky Salted Plum & Olive Oil Skillet Cake

Sticky Salted Plum & Olive Oil Skillet Cake

Sticky Salted Plum & Olive Oil Skillet Cake Photo: supplied

Ingredients

For the sticky plums

60g butter
1/3 cup brown sugar
8-10 ripe plums (or any fruit you like) sliced in half
Pinch of salt

Cake

1 1/2 cups plain flour, sifted
1 1/2 teaspoons baking powder
½ tsp salt
1/2 cup olive oil
1 cup caster sugar
2 teaspoons vanilla extract
2 eggs
1 cup buttermilk (or sour the milk by adding a tsp vinegar or lemon juice to 1 cup milk and let it stand for a minute).

Method

1. Preheat the oven to 180°C.
2. Melt butter in an (approx) 25cm cast iron skillet over medium heat. Add the brown sugar and salt and cook until melted, stirring occasionally. (it may separate but is totally forgiving when cooked)
3. Remove from the heat and press the plums into the caramel (cut side down), covering the base of the skillet.
4. Sift the flour, baking powder, and salt in a medium bowl, and set aside.
5. Place the olive oil, sugar, vanilla and eggs in a large bowl and whisk until smooth. Add the buttermilk and whisk again.
6. Add the dry ingredients to the wet and gently fold to combine, being careful not to overmix. (Don't worry if there are a few lumps they'll work their way out in the oven).
7. Pour batter over the plums and bake for 35-40 minutes, until a skewer comes out with a crumb or two.
8. Immediately run a knife around the edge of the pan. Let sit for 10 minutes, then carefully invert the cake onto a serving plate. Serve warm with icing sugar and vanilla ice cream.