Cast Iron Plum Polenta Skillet Cake

By á-47

Makes 2 - 5" cast iron skillets

Any stone fruit works in this recipe, including apricots, nectarines, peaches, and cherries. Simply pit the fruit, slice into segments (or halve cherries), and taste before adding it to the skillet; you may need to sprinkle with some sugar or honey, if it's not sweet enough.

Ingredients

• 1/3 cup flour
• 1/3 cup yellow cornmeal
• 1 tea. baking powder
• 1/2 tea. finely shredded lemon peel
• 1/4 tea. salt
• 1/4 tea. nutmeg
• 1/4 cup butter, softened
• 1/2 cup sugar
• 1/2 tea. vanilla
• 2 eggs
• 1/4 cup sour cream
• 1 Tbsp. butter, softened
• 2 cups sliced plums (2-3 pittedplums)
• Whipped cream or ice cream

Preparation

Step 1

In a small bowl stir together flour, cornmeal, baking powder, lemon peel, salt and nutmeg. In a medium bowl beat the 1/4 cup butter with a electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Add sour cream; beat until combined. Gently stir in cornmeal mixture.

Using the 1 Tbsp. butter, generously butter 2 individual 5" cast iron skillets. Add plums to skillets. Spoon batter over plums; spread evenly.

Preheat oven to 350 degrees. Bake until a wooden toothpick inserted near the centers comes out clean. Allow about 20 minutes.

Let cool for 30 minutes before serving. Serve warm topped with whipped cream or ice cream.