Plum Walnut Skillet Cake

Ingredients

• Butter, for the pan
• 5 to 6 firm plums
• 3/4 cup walnuts halves
• 1/2 cup 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

Directions

1. Set your oven to 350ºF. Butter a 10-inch ovenproof skillet with a heatproof handle really well, or use a 9-inch cake pan. Cut the plums in half, remove the pits, and slice them thinly.
2. Finely grind the walnuts in a food processor or nut mill, then move them to a bowl.
3. To start the batter, put the butter and sugar in the food processor and blend until the mixture turns creamy, 30 to 60 seconds.
4. Add the eggs 1 at a time, processing after each one until the batter looks fluffy. Add the lemon zest, vanilla, flour, baking powder and salt, then pulse only until everything comes together into a smooth batter.
5. Add the ground walnuts last, and pulse just to work them in. The batter will be thick.
6. Spoon the batter into the skillet and even out the top with the back of a spoon.
7. Arrange the plum slices in a ring around the outer edge of the pan, letting them overlap a bit. Make a second ring inside that one, then cover the center with the remaining slices. Scatter the turbinado sugar over the top.
8. Start testing the cake at about 35 minutes. Keep baking, checking every 5 to 10 minutes, until the top is browned and a toothpick inserted into the center comes out clean. Total baking time is usually 40 to 50 minutes.
9. Place the skillet on a wire rack and let the cake cool to room temperature.
10. If you want the optional honey finish, warm the honey in the microwave for 10 seconds and brush it over the cake. It’s already sweet enough, but this gives it a pretty little shine.
11. Serve the cake right from the skillet.