Freshly grated nutmeg adds the perfect touch of spice to this beautiful skillet cake.
Plum-Strawberry Jam Cake
Serves: 8 servings
- ¾ cup unsalted butter, softened
- 1½ cups plus 1 tablespoon sugar, divided
- 3 large eggs
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 2¼ teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup whole milk
- ¾ cup Plum-Strawberry Jam (recipe on page 95)
- ¼ teaspoon grated fresh nutmeg
- Garnish: sugar
- Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- In a large bowl, beat butter and 1½ cups sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Spread 3 cups batter in prepared skillet. Spread Plum-Strawberry Jam onto batter, leaving a ¼-inch border. Dollop remaining 2 cups batter over jam; gently spread batter onto jam. (Batter will not completely cover edge of jam.) In a small bowl, combine nutmeg and remaining 1 tablespoon sugar. Sprinkle over batter.
- Bake until a wooden pick inserted in center comes out clean, about 45 minutes, loosely covering with foil during last 15 minutes of baking to prevent excess browning. Let cool completely on a wire rack. Garnish with sugar, if desired.
Serves: about 2¼ cups
- 1½ pounds fresh plums, pitted and cut into 1-inch pieces
- ¾ pound fresh strawberries, hulled and halved
- 2 cups sugar
- 2 tablespoon fresh lemon juice
- ⅛ teaspoon kosher salt
- In a large glass or ceramic bowl, combine all ingredients. Let stand at room temperature, stirring occasionally, until fruits have released their juices and most of sugar has dissolved, about 1 hour.
- Transfer fruit mixture to a medium enamel-coated cast-iron Dutch oven. Bring to a boil over medium-high heat; mash with a potato masher or the back of a wooden spoon. Reduce heat until mixture is gently boiling. Cook, stirring frequently, until thickened, about 50 minutes. Remove from heat. Let cool for 30 minutes. Spoon into jars. Cover and refrigerate for up to 2 weeks.