This skillet cake is one of those template recipes. You can make this without any fruit and garnish the finished cake with fruit or other toppings. You can use any number of fruits here, or a combination–plums, nectarines, blueberries. Chopped nuts are good, too. It’s quick, easy to make and tasty.
6 T unsalted butter
1/2 – 3/4 c sugar
2 lbs or so apricots, halved and pitted; larger fruit will be sliced or quartered
1 c flour–white, whole grain, gluten-free, or a combination
1 t baking powder
1/4 t salt
4 eggs, separated
1. Preheat oven to 350°F. Put the butter in an oven-proof skillet over medium heat. When the butter has melted, tip the pan and remove a tablespoon of butter. Reserve. Then swirl the butter up and around so it will coat the sides of the pan, or use a brush to do so. Sprinkle 1/4 c of the sugar over the bottom of pan, as evenly as possible. Arrange the apricots, skin side down, over the bottom of the pan, then remove the pan from the heat.
2. Combine the flour, baking powder, and salt.
3. Separate the eggs. To the egg yolks, add the reserved tablespoon of butter and whisk together. Set aside. Beat the egg whites until they just form stiff peaks. Fold in the remaining sugar, a few tablespoons at a time. Gently fold in the egg yolk/butter mixture, then, incrementally, the flour mixture. Pour the batter over the apricots, as evenly as possible.
4. Bake for 30 – 40 minutes, depending on the size of your pan. When an inserted toothpick or cake tester comes out clean, it’s done. Remove from oven and let stand for about 10 – 15 minutes Run a knife around the edge of the cake. Invert a large plate over the pan. Flip the pan over onto the plate. Lift off the pan. Hopefully everything will come out in one piece. If there are pieces of apricot in the pan, just take them out and reposition them on the cake. No one will know.