Persimmon skillet cake is a recipe that even the non-bakers can master. Hosan from Four Seasons Farm can help pick out some perfect persimmons for the job. Don’t forget to pop by The Stock Market to grab the crème fraiche to finish off the dish.
Serves 8
INGREDIENTS:
4 to 6 cups (946 ml – 1.4 L) sliced or chopped persimmon fruit (any produce vendor)
¾ cup (175 ml) sugar, plus extra for garnish (The Grainry)
½ cup (125 ml) butter, melted (The Milkman)
2 large eggs (The Milkman)
1 tsp (5 ml) vanilla extract (South China Seas Trading Co.)
1 cup (250 ml) all-purpose flour (The Grainry)
½ tsp (2.5 ml) ground Ceylon cinnamon (South China Seas Trading Co.)
1 cup (250 ml) crème fraîche (The Stock Market)
INSTRUCTIONS:
Preheat oven to 350°F (177°C).
In a medium bowl, mix sugar and melted butter, add eggs and vanilla, and stir until smooth. Stir in flour and cinnamon just until combined.
Spread fruit in a 9-inch cast iron skillet and sprinkle with about 2 tablespoons (30 ml) sugar. Pour cake batter over the fruit. Sprinkle with a little more sugar.
Bake for 40 to 45 minutes, until the cake is golden and the fruit is bubbling around the edges. Serve warm with a dollop of crème fraîche.
