fruit-topped skillet cake
- 125g unsalted butter
- ½ cup (125ml) milk
- 2 teaspoons vanilla extract
- ¾ cup (165g) CSR raw caster (superfine) sugar, plus extra
- 1 cup (80g) desiccated coconut
- 1½ cups (225g) wholemeal (whole-wheat) self-raising (self-rising) flour
- 1 teaspoon baking powder
- 3 eggs
- 3 stone fruits of your choice, stones removed and sliced into wedges+
- 1½ cups (185g) fresh or frozen raspberries+
- vanilla bean yoghurt or ice-cream, to serve
- Preheat oven to 160°C (325°F).
- Place the butter, milk and vanilla into a 22cm (8½ inch) ovenproof frying pan. Stir over low heat until the butter has melted, then remove from the heat.
- Add the caster sugar and coconut and mix to combine. Add the flour and baking powder and mix until smooth. Add the eggs and mix to combine.
- Top the cake mix with the fruit and berries and sprinkle with extra sugar. Bake in the oven for 50 minutes or until cooked when tested with a skewer.
- Serve cake warm with vanilla bean yoghurt or ice-cream. Serves 10
+ You can switch up the fruit and berries with so many different combinations. Try 2 small apples sliced into wedges, or 2 small pears sliced into wedges. Blueberries and blackberries work well, too.
Cook’s notes
To serve, scoop this cake into bowls like you would a pudding.
Photography: Chris Court
This recipe is from Donna’s book One Pan Perfect - click here to purchase
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