28 February 2007

Skillet Cake

You need an ovenproof skillet to make this.

1/3 c oil
1 cup sugar
2 eggs
1 1/4 c plain yogurt
1 tsp vanilla
1 3/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/8 tsp cloves
1 cup chopped apples (or any other fruit you like)

Preheat the oven to 400. I like to bake this on a stone to help the fruit cook more evenly. Baking things in a regular pan on a stone is cheaper than buying lots of different pieces of stoneware but achieves the same effect.

Heat an oiled or buttered oven-proof skillet (9-10 inches) over low heat. Leave it on the stove. Mix the oil and sugar and add the eggs, yogurt and vanilla and beat 1 minute. Add the dry ingredients and mix well, then pour into the skillet and arrange the fruit on top, leaving a 1-inch rim. Put the skillet in the oven and bake at 400 for about 20 minutes, then lower the heat to 375 and bake for about another 20 minutes or longer (or shorter, depending on your oven). Check with a skewer. Let cool 5 minutes and serve out of the skillet, or flip it out of the pan to serve with the fruit on the bottom.

This is from HomeBaking.

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