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Plum Walnut Skillet Cake

Plum Walnut Skillet Cake

This Plum Walnut Skillet Cake is almost as easy at it is gorgeous. Use any variety of plums you like.

Photography Credit:Sally Vargas

When was the last time you threw a cake together in 15 minutes? Well, this one delivers and it will make you so happy!

Juicy plums are excellent for eating out of hand, but baking with them is one of the finest pleasures of summer. Their flesh is sweet and their skins are tart, so they inspire use in tarts, crumbles, muffins, coffee cakes — or in this case, an easy walnut cake.

The walnuts also give moistness and earthy flavor to the cake, which is heavily scented with the zest of an entire lemon. The whole dough can be made in a few minutes in the food processor.

Bonus points: You don’t even have to peel the plums!

You can use any kind of plum you like in this recipe. When I shopped for this cake, I bought two different kinds of plums and was surprised to see that the colors inside each of them were so different.

Color coordination just doesn’t matter, because the end result is a cake that is gorgeous no matter what, and even better to eat.

As the season goes on, make sure to try this cake with other fruits like apples, pears, or late-season peaches. Heck, even cranberries would be a great choice for this easy cake.

Bring this cake along on a picnic, to a potluck, or just share it with your family for a special weeknight treat.

Plum Walnut Skillet Cake Recipe


  • Butter (for the pan)
  • 5 to 6 firm plums (about 1 pound)
  • 3/4 cup walnuts halves
  • 1/2 cup (1 stick) unsalted butter, cut into slices
  • 3/4 cup sugar
  • 2 large eggs
  • Zest of one lemon
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons turbinado sugar or sugar in the raw
  • 2 tablespoons honey (optional)
  • 10-inch oven-proof skillet, or 9-inch cake pan
  • Food processor


1 Preheat the oven to 350ºF. Generously butter a 10-inch ovenproof skillet with a heatproof handle or a 9-inch cake pan. Halve, pit, and thinly slice the plums.

2 Grind the walnuts: In a food processor or a nut mill, very finely chop the walnuts. Transfer to a bowl.

3 Make the batter: Add the butter and sugar to the bowl of the food processor and process until creamy, 30 to 60 seconds.

Add the eggs one at a time, and process after each addition, until fluffy. Add the lemon zest, vanilla, flour, baking powder and salt, and pulse just until the batter is smooth.

Finally, add the ground walnuts and pulse to mix them into the batter. The batter will be thick.

4 Assemble the cake: Scrape the batter into the skillet and smooth the top with the back of a spoon.

Lay slices of plums in a ring around the outside edge of the pan, overlapping the slices slightly. Arrange a second ring of slices inside the first, and then fill in the very middle of the cake with the remaining slices. Sprinkle with the turbinado sugar.

5 Bake the cake: Begin checking the cake around 35 minutes, and continue baking (checking every 5 to 10 minutes) until the top is browned and a toothpick inserted into the middle of the cake comes out clean. Total cooking time is typically 40 to 50 minutes.

Set the skillet on a wire rack to cool to room temperature.

6 Brush with honey (optional): The cake is sweet enough as it is, but if you want to add a little shine for an even more beautiful presentation, heat the honey in the microwave for 10 seconds and brush the cake with it.

7 Serve the cake straight from the skillet.

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  • 1 1/2 cups (about 7 1/2 ounces) all-purpose flour
  • 3/4 cup (about 2 1/3 ounces) packed dark brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 stick (4 ounces) plus 1 tablespoon unsalted butter
  • 2/3 cup milk
  • 2 teaspoons orange zest
  • 2 large eggs, at room temperature
  • 2 teaspoons pure almond extract
  • 3 ripe but firm black plums, seed discarded, thinly sliced into wedges
  • 2 teaspoons granulated sugar

Adjust oven rack to middle position and preheat oven to 350°F. Whisk flour, brown sugar, baking powder, and salt in a large bowl set aside.

Heat butter in a 10-inch round cast iron skillet over medium heat. Cook, swirling pan occasionally, until beginning to foam. Remove skillet from heat when foam settles and butter smells nutty, 5 to 7 minutes. Immediately remove from heat and transfer to medium bowl. Stir in orange zest. Whisk in milk, eggs, and almond extract.

Whisk brown butter/milk mixture into dry ingredients, stirring only until batter is smooth.

Grease skillet with remaining 1 tablespoon butter, then scrape batter into skillet. Top with sliced plums, skin side up, pressing gently into batter. Sprinkle with granulated sugar and bake until cake tester inserted in center of cake comes out clean, 25 to 30 minutes.

Transfer skillet to cooling rack and cool cake about 15 minutes serve warm. Cake may be served at room temperature.

Recipe Summary

  • ½ cup butter
  • 1 cup white sugar
  • 1 egg
  • 1 cup self-rising flour
  • 1 teaspoon vanilla extract
  • ¼ cup milk, or as needed

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a 9-inch cast iron skillet over low heat. Transfer 1/2 of the melted butter to a mixing bowl, leaving remaining butter in the skillet.

Add sugar to the mixing bowl and beat with the melted butter until well blended. Add egg and mix until well beaten. Mix in flour and vanilla. Add milk, 2 tablespoons at a time, until mixture is the consistency of pancake batter. Pour batter into the skillet.

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and allow to cool on the stovetop.

Skillet Plum Cake

Ingredients US Metric

  • 4 tablespoons (2 oz) unsalted butter, at room temperature, plus more for the skillet
  • 1 cup all-purpose flour, plus more for skillet
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk (either low-fat or full-fat)
  • 2 ripe medium plums, or more if desired, thinly sliced (or substitute 1 large pear, 1 large apple, or 1 to 1 1/2 pints fresh berries)


Preheat the oven to 375°F (191°C). Butter an 8- or 9- or 10-inch ovenproof skillet (preferably cast-iron) and dust it with flour.

In a bowl, whisk together the flour, baking powder, baking soda, and salt. With an electric mixer on medium, beat the butter and 3/4 cup sugar until pale and fluffy, 3 to 5 minutes.

Beat in the egg until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 additions, and mix until combined.

Scrape the batter into the prepared skillet and smooth the top. Arrange the plums on top, fanning the slices. Sprinkle with the remaining 2 tablespoons sugar.

Place the skillet on a rimmed baking sheet and bake until the surface is golden brown and a cake tester inserted in the center comes out clean, 35 to 45 minutes, depending on the size of the skillet. (The smaller the skillet, the longer the cake will need to be in the oven.) The fruit will sink somewhat during baking and may fall to the bottom and that’s okay.

Transfer the skillet to a wire rack to cool slightly before slicing into wedges and serving. Originally published August 1, 2015.

Recipe Testers' Reviews

Sarah Heend

Tender cake combined with fruit is never a bad thing. I loved the slightly tart fruit combined with the sweet skillet cake. The cake was wonderful warm with ice cream on top. It was also pretty darn good the next day at room temperature with no ice cream.

I used frozen raspberries for my fruit, letting them thaw while I mixed the batter. They were still frosty when I baked the cake, which might have contributed to the long bake time. I used 13 ounces raspberries, as I was just using what I had on hand. It was probably more than the recipe would've called for, but we liked the large amount of fruit. The berries covered the top of the batter completely. When the cake was done, the top was golden brown, and the berry juices were thick and bubbly around the edges. My berries sunk into the cake batter and ended up on the bottom of the pan, so we had a layer of cake on top and a layer of fruit on the bottom. We didn’t mind it at all. The cake was lovely and airy with just a hint of sponginess, probably from the moisture from the large amount of fruit.

I did add 1 teaspoon vanilla to the cake batter, which I thought would complement the raspberries. I think I would include the vanilla with any fruit, really, and probably use 2 teaspoons next time (I really like vanilla). If I was making this with apples, I'd add cinnamon to the batter. I'm also envisioning blueberries with lemon extract and cherries with almond extract. This recipe will definitely become part of our dessert repertoire, adjusting for whatever fruit is in season or in the freezer.

Mardi Michels

Who would have thought a simple skillet cake could be so good? Thank you for this recipe. This was a lovely light cake studded with (not enough!) pieces of fruit. I was surprised—I didn't expect much from so few ingredients, but the cake surpassed those expectations and then some. I can see this working with so many different fruits. It's a recipe I will have in my back pocket when I need to bake a cake for company or friends and I'm home with no cake pan.

I used a cast-iron pot (I didn't have a skillet available) that was 8 inches (20 centimeters) in diameter. I didn't have baking soda so added another 3/4 teaspoon baking powder (I read that you need to use 3 times the amount of powder if you haven't got soda). I used apricots since that's what's in season where I am right now (southwest France). I don't think 2 was enough—they all sank to the bottom of the cake, and I kind of wanted to see some on top. Next time I would make this and use twice as much fruit so that it would be more evenly distributed throughout.

My cake rose beautifully—maybe 1 1/2 inches (4 centimeters) high. I loved the light texture of the cake as well as its pretty yellow color. The top had a crater of sorts in the middle, so I tried hiding it with a glaze of apricot jam mixed with Armagnac and fresh passionfruit. The glaze absolutely transformed this from being a lovely after-school snack-type cake to a dessert that adults oohed and aahed over one Sunday lunch when people thought they couldn't possibly eat another bite. The cake was polished off in minutes. What a great recipe.

Ralph Knauth

A very nice summer recipe. Super simple and quick. Everybody loved it. I made it with a mixture of berries (blueberries, raspberries and blackberries). The recipe worked very well. I will make this again with plums or pluots next time.


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This recipe is divine. Everyone at the table commented on how delicious it tasted. I swapped sheep milk yogurt for the buttermilk since I have a cow dairy allergy & added zest of one lemon plus 1/8 tsp allspice.

Ingredients of Rich Plum Cake

  • 1 cup raisins
  • 1 cup chopped apricots
  • 40 gm orange peel
  • 225 gm melted butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 150 gm brown sugar
  • 2 tablespoon molasses
  • 1 cup toasted walnuts
  • 1/2 cup cherry jam
  • 1 cup chopped figs
  • 1/2 cup chopped ginger
  • 3/4 cup brandy
  • 380 gm flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon clove
  • 300 gm sugar
  • 4 egg
  • 1 tablespoon vanilla extract
  • 1/2 cup water

How to make Rich Plum Cake

Step 1

Stir together dried fruit, candied ginger, candied orange peel and brandy. Keep overnight.

Step 2

Pre-heat oven to 180 degree Celsius. Butter two 9/5 inch loaf tins. Line them with butter paper.

Step 3

In a bowl mix dry ingredients flour, baking powder, spices and salt. In a mixer beat butter and both the sugars until smooth. Mix eggs one at a time followed by molasses and vanilla. Gradually add the flour mixture. Mix till smooth. Add the fruit mixture and walnuts.

Step 4

Divide the batter between the two tins. Bake for 1 hour and 35 minutes or till a knife inserted comes out clean. Remove from oven and brush the top with more liquor. Remove and place on a wired rack. Heat the jam and water till smooth and glaze the top of the warmed cake.

Why this Plum, Walnut & Lavender Cake Works

  • Quick & easy to make! The batter comes easily come together in 10 minutes and the icing can be whipped up while the cake bakes.
  • Recipe is adaptable! All other stone fruits can work as the topping too! Peaches, pluots, apricots and more.
  • Recipe is versatile! The cake works just as well for dessert as it does for brunch or afternoon tea.
  • Complex & balanced flavor! Using both walnuts and walnut oil in the batter adds a layer of complexity to the nutty lemony-buttery batter that&rsquos balanced by the juicy tang of the plums and the floral sweetness of the icing.
  • Looks highly impressive & is low maintenance! My favorite intersection for recipes, making it perfect for entertaining or easy, weekday treats.

The ripe plums soften into luxuriously jammy pockets as they bake&hellip and just look at that color.

It&rsquos a perfect cake for the summer-into-fall season. Or if ya live in SoCal like me, it&rsquos more like the summer&ndashinto-summer season&hellip and I gots no complaints about that!

This is *officially* the very first recipe I've shot in my new SoCal home.

Market forces

T he corn cobs were piled three-feet high at the Sunday market tucked behind Marylebone's main shopping street. Their leaves stuck out at right angles, pert and proud, each one sporting a kiss-curl of golden silks peeping out from the green husk. Tug back a leaf or two and there were fat cobs packed tight with plump little kernels of corn. There is little that gladdens the heart of a cook like finding a vegetable in such fine fettle. I bought five for a couple of quid.

At home, I pulled back the green leaves of each explicitly firm cob, then pulled out the fine corn silks that hide underneath. I then folded back the husk of leaves and wet them under the tap.

They took about 12 minutes apiece on the grill, the canary-coloured sweetcorn turning crocus yellow as its protective coat first dried over the coals, then turned black. We ate them with nothing but salt and black pepper. Even a smear of butter would have seemed disrespectful to a lunch in such rude health.

Grilling intensifies not the sweetness but the flavour of this vegetable. To me this is important. The new varieties of corn are bred more for their sugar content than their depth of flavour. So a while over the coals is my preferred way with what could otherwise be a simple sugar-fest.

It would have been a travesty to leave the market without at least enough plums for a crumble. I bought a punnet each of dark-purple Czar and black-and-yellow-flushed Opal. ThenI fell for another of pale greengages and another of Victorias, so often maligned yet honeyed and richly flavoured when left to ripen properly.

The Opals were for dessert a small oval plum with the transparent, warmly sweet flesh that you might expect. The Czars and Victorias were for the kitchen: a cake, an almondy tart, a jammy sauce for a slice of shop-bought pecan pie. But each needs a couple of days on a sunny windowsill first. A plum is rarely worth eating until you have to shoo the wasps away with a tea towel.

With a weekly organic delivery and tomatoes, beans and courgettes in the garden, the only vegetables I actually shop for are those that are just downright irresistible. But where to draw the line when there were stalls with the tenderest little French beans, fat, snappy runners and red peppers curled up at the end like Turkish slippers. Do I take a bunch of radishes? And what about the pink fir apple potatoes? At this time of year it is not so much a case of what to buy as how to stop. As well as bags of salad leaves and bunches of basil, I brought home some early fennel bulbs.

I wouldn't normally buy this till the weather gets cooler but I am a sucker for something in perfect condition. The nutty aniseed notes of fennel mean you either need just a little of it, or you must cook it to mellow its stridency. I plumped for both, first sliced thinly and tossed with grated lemon zest, flat-leaf parsley left whole and olive oil, snippets of Bresaola and Pecorino shaved as thin as a baby's fingernails. However you look at it, Parmesan-style cheese and fennel make good partners.

You get a lot of fennel shavings from one bulb, and I had bought four. I quartered the remaining three, then simmered them with olive oil, Noilly Prat, fennel seed and, when they were tender, a squirt of lemon. I served the slightly caramelised bulbs with grilled prawns and thick slices of toast doused in their lemony, olive-oily cooking juices. A late-summer lunch that worked in every way.

Grilled corn cobs

2 corn cobs per person (unless they are very large)
sea salt, black pepper, butter if you must

Peel back the green husks that cover the corn cob, but not so far that they snap off. Tug out the fine silks between the leaves and the cob itself. Pull the leaves back over the cob and soak briefly in water.

Get the grill hot (if I am using charcoal I make certain that the flames have died down to a pale glow and not fiercely red or flaming). Lay the corn cobs on the grill and let the leaves brown then blacken on each side before turning them over. They should take between 8 and 15 minutes.

Serve the cobs hot, with salt, coarse pepper and, if you wish, a smear or two of unsalted butter.

Braised fennel

Serves 4 as a side dish with roast pork, grilled prawns or as part of an antipasto.

2 large fennel bulbs
75ml water
75ml white vermouth (such as Noilly Prat)
100ml olive oil
2 good pinches fennel seed

Remove any coarse outer leaves. Remove but retain the fronds. Cut each of the fennel bulbs into four then put them in a pan with the water, vermouth, olive oil, fennel seeds and the fronds. Season with salt and bring to the boil, then turn down the heat to a simmer. Cover partially with a lid and leave to cook for about 20 minutes. Check them for tenderness with a skewer. Correct the seasoning, then serve with a spoonful of its cooking juices.

Plum and walnut cake

A wonderfully moist, shallow plum cake, best eaten on the day you bake it. Serves 9-12.

150g butter
150g unrefined golden caster sugar
16 plums
3 large eggs
75g plain flour
tsp baking powder
100g ground almonds
50g shelled walnuts

Set the oven at 175C/gas mark 4. Line the base of a 20-22cm cake tin with baking parchment.

Beat the butter and sugar until it is pale and fluffy. A food mixer will do this far more efficiently than by hand. Stop when the mixture is light, soft and the colour of vanilla ice cream. Meanwhile, halve the plums, remove the stones, then cut each half in two.

Break the eggs, beat lightly with a fork, then add them bit by bit to the butter and sugar. Sift the four and baking powder together and fold them gently into the mixture. I do this with a large metal spoon rather than the food mixer. Fold in the ground almonds, then chop the walnuts so they are the size of small gravel, then fold them in, too.

Scrape the mixture into the cake tin. Place the quartered plums on the cake mixture. Bake for 40-45 minutes, then test with a skewer. If it comes out clean, the cake is ready. Remove from the oven and leave to cool for 15 minutes before turning out.

Plum Walnut Skillet Cake - Recipes

This is a quiet little cake, a simple one-layer affair with a buttery, coarse-grained crumb from almond meal and walnuts, moistened with tart-sweet plums. It comes from one of my favorite cookbooks, Kitchen Diaries, a year-in-the-life chronicle of an affable home cook. Nigel Slater writes beautifully, with warmth and ease, and his recipes are brought to gorgeous life by Jonathan Lovekin’s serenely vibrant photographs. It’s exactly the sort of book you might page through on a rainy day with a cup of tea and a slice of this plum cake, actually.

Slater writes about cooking for the right time, not only for seasonality but for the occasion or the weather or the mood you’re in, and I get that. This cake feels just right for this time of year, those weeks when it’s not quite summer and not yet fall, something to indulge the back-to-school feeling in the air when the market’s still bursting with summer produce. To adapt the recipe from the metric standard, I weighed out my ingredients (in some cases rounding up or down, ever so slightly) but I’ve included Slater’s original measurements as well.

Plum Walnut Cake
adapted from Nigel Slater’s Kitchen Diaries, 2011 makes one 8″ cake

  • 10 tablespoons butter (150 g), room temperature
  • 1/2 C + 2 Tbsp brown sugar (150 g)
  • 3 large eggs
  • 1/2 C + 2 Tbsp all-purpose flour (75 g)
  • 1 1/2 tsp baking powder
  • 1/2 C finely ground almonds or almond meal (100 g)
  • 1/2 cup shelled walnuts (50 g)
  • about 6-7 medium plums, ripened but still firm
  • powdered sugar, for dusting (optional)

Preheat oven to 350 degrees (180 C/Gas mark 4). Lightly grease an 8″ cake pan and line with parchment. In a stand mixer with the paddle attachment, cream the butter and brown sugar on medium until lightened and fluffy. Meanwhile, halve the plums and remove their pits. Halve again and set aside. Finely chop the walnuts and reserve.

Add the eggs to the butter mixture, one at a time, scraping down the sides of the bowl with a spatula in between additions. Sift the flour and baking powder and fold into the butter mixture. Fold in the almonds and the chopped walnuts. Scrape the batter into the tin. Place the quartered plums in concentric circles, without overlapping, on top of the batter. (Don’t fuss too much with how you arrange them, since they’ll sink anyway.) Bake about 40-45 minutes, until a toothpick or cake tester comes out clean. Cool in the pan 15-20 minutes serve warm or room temperature, dusting the top with powdered sugar if desired.

Note: when measuring out the flour and almond meal, use a spoon to transfer the ingredient to your measuring cup (versus scooping). Slater called for 16 plums, probably the small Italian variety, but I used what was available in my market. Use whatever will fit in your cake pan.

How to make rich plum cake / Christmas fruitcake:

To make the fruitcake, the first step involves chopping up the dried fruits. You’ll need a total of 500g dried fruits. I use about 200g of mixed berries, 60g figs, 100g prunes (dried plums), 150g mix of golden raisins and black raisins. Make sure you buy seedless grapes, as the seeds turn out to be annoying disturbances.

You can really mix up the ratio of fruits as you like. Chop them up into even, little pieces. Put them in a jar and pour about 150ml good quality rum. I used Old Monk. Pour in the juice of one lemon and one orange. Add in the zest of lemon and orange as well. Close the jar and refrigerate for 10-30 days.

Stir it every few days and put it back in the refrigerator. I’ve used slightly more rum, this way the cake tastes like it’s been fed with rum, but without being very boozy.

The day of baking:

Whipping up the batter for this is probably easier than a brownie. Gather the dry ingredients in a bowl and give it a good mix.

Add the sugar and room temperature butter to a mixing bowl. You don’t need a stand mixer or a hand mixer for this one. You can simply used a wire whisk and manually do it. The batter doesn’t need to be whisked for too long. If you have a hand mixer, it will just shorten the time.

Whisk the sugar and butter until it’s light and fluffy. It takes about 5 minutes. Add the eggs, one by one, whisking after each addition. Once all the eggs are in, whisk for a good 5 minutes on medium speed. Until it is pale yellow and light.

Add half of the dry ingredients to the wet batter. Use a spatula to fold it in. Once mixed, add the other half and gently fold it until completely combined.

Now comes the good part. Add the fruits along with the leftover rum (if any) to the batter. Mix gently.

Preheat the oven at 150C for 10 minutes. I’ve used two 6 inch springform cake pans. It gives two thin cakes. This can also be made in a 9-inch cake pan. Coat the pan with butter and line it with parchment paper. Making sure the sides are taller than the pan itself.

Pour the batter into the pan, gently spread it out to the corners. Give the pan a good tap to release any air bubbles.

Bake for 60-90 minutes. Check for doneness after 60 minutes by inserting a thin and long skewer. Remove from the oven and let it cool over a wire cooling rack. Allow it to completely cool down before removing from pan.

Smear marmalade lavishly and enjoy a slice of your homemade Christmas Fruitcake!

Shop related products:

Recipe Courtesy: This recipe is adapted and modified from Tesco.

  1. Preheat the oven to 350 degrees and line the bottom of an 8-inch cake pan with parchment paper.
  1. In a small bowl, whisk the flaxseed with 3 tablespoons of water and set aside to thicken.

  1. Heat the coconut oil in a skillet over medium. Add in the plums and coconut sugar and cook until the plums are softened and the liquid they release is reduced, about 10 minutes.

  1. Bake for 40 minutes. Let the cake cool in the pan for 10 minutes, then invert and serve. Store in the fridge for up to 1 week.

Old Fashioned Skillet Cake (or Plain Cake)

This recipe isn’t for cornbread, but since this cake is cooked in a cast iron skillet and comes out looking a lot like cornbread, today’s story is about cornbread. Now, I don’t think I’ve told y’all this story before, but if I have, y’all just bare with me a minute here. Back when Heather and I were first dating, I took her to meet my family and have dinner with my grandparents one Sunday. Heather was trying her best to impress my family and was trying to help out with preparing supper when she grabbed a knife and started to cut up the cornbread. Well, if you’re from an old school Southern family, then you know we “break” bread, not cut it. And somehow Heather had missed this little quirk of Southern etiquette and was about to hack away. Well, my usually quiet grandfather, seeing what was about to happen, piped up with one of his typical Papa-style disapproving grunts and just about scared poor Heather to death. I thought she was going to run out of the room in tears at one point. We all got a big laugh out of it and Heather can even laugh about it now too. She got welcomed into the family that day and never since then has she gone at cornbread with a knife. Bless her heart.

This recipe is one from my great aunt. Though I never got the chance to meet her, she had a whole mess of children and when you’re poor and have lots of mouths to feed, you just have to do what you have to do to make ends meet. This was an easy, inexpensive treat for her family.

Mom pulled this recipe out of her recipe box for me and it was dated 1976. I love old recipes. And y’all also know how I love simple recipes – not only because they are easy, but also because I love simple flavors. This is a real favorite of mine because of that. The way the sugar caramelizes against that cast iron skillet gives the crust a crunchy texture that I really like. It’s great served with some fresh fruit and whipped cream or perhaps even a little bit of chocolate gravy.

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