This one-skillet torte is inspired 100% by the famous Original Plum Torte by Marian Burros. I probably made this torte 10 times last summer, and I’ve been dreaming of the day when stone fruit would be back in season so I could make it again. But then, the day came. And I couldn’t force myself to haul out my stand mixer. Or dig through the cabinet and find my springform pan.
But you know what was staring at me from the spot where it lives on the stovetop? My trusty cast iron skillet. I knew it was just the guy for the job. All you need to make my version is a cast iron skillet, and something to stir with. THAT’S IT. Oh, and some measuring cups.
This torte is moist, gooey, caramel-y from the brown butter, full of fresh summer fruit flavor. It’s absolutely ridiculous. Like maybe my favorite dessert of all time, ever. Please make it immediately. It could not be easier, and you deserve it.
One-Skillet Brown Butter Stone Fruit Torte
Equipment
- 8 or 10-inch ovenproof skillet (preferably cast iron)
- Wooden spoon or a fork
- Cutting board
- Chef’s knife
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup sugar plus more for sprinkling
- 2 large eggs
- 1 teaspoon almond extract
- 1/8 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 peach or nectarine thinly sliced
- 2 plums thinly sliced
- 2 apricots thinly sliced
Substitutions
- Butter—> salted butter works just don’t add salt later in the recipe. Coconut oil would also work, just melt it then turn off the heat (don’t try to brown it). Olive oil would also work to make an olive oil cake.
- Sugar—> coconut sugar or brown sugar will work. I believe maple syrup or honey would also work but I haven’t tested it!
- Eggs—> flax eggs would work if you’re vegan!
- Almond extract—> I love the almond extract here. It’s one of my only ingredient changes from the original recipe. But vanilla extract also works! 1 teaspoon of lemon zest would be delicious if you don’t have an extracts.
- Flour—> you can swap in 1/4 cup almond flour or use whole wheat flour instead.
- Baking powder—> add an extra egg white!
- Peaches plums, and apricots—> any combination of stone fruit works! All of one is perfect, but I love the look and taste of using several different kinds – some bites are purely sweet, some have a bit of tartness.
Instructions
- Preheat oven to 350F.
- Add 1/2 cup butter to a 10-inch ovenproof skillet over medium heat. Cook for 5 to 7 minutes, swirling occasionally, until little bits of butter start to brown and the butter starts to smell nutty. Remove skillet from heat.
- Stir in 3/4 cup sugar, then allow the mixture to cool for at least 10 minutes. Slice your fruit while you wait! Seriously, you have to wait 10 minutes. If you add your eggs now, you’ll scramble them!
- Stir in 2 large eggs, 1 teaspoon almond extract, and 1/8 teaspoon salt.
- Dump 1 cup flour on top, then add 1 teaspoon baking powder over the flour. Use your fingers or a fork to combine the baking powder into the flour, then stir it into the butter mixture.
- Smooth the surface flat, then use a paper towel to completely clean the edges of the skillet.
- Arrange 1 sliced peach, 2 sliced plums, and 2 sliced apricots over top however you wish. Sprinkle with sugar.
- Bake for 30 to 40 minutes, until a paring knife inserted into the cake emerges clean, or at least mostly clean. The cake might be a bit gooey-er than you’re used to because of the cooked fruit.
- Allow to cool, then serve warm or at room temperature.
- The cake releases much easier from the skillet when it’s warm, so slice it and transfer the slices to a serving plate while it’s still warm if you’re serving it later.
- 1/2 cup unsalted butter
- 3/4 cup sugar plus more for sprinkling
- 2 large eggs
- 1 teaspoon almond extract
- 1/8 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 peach or nectarine thinly sliced
- 2 plums thinly sliced
- 2 apricots thinly sliced
Substitutions
- Butter—> salted butter works just don’t add salt later in the recipe. Coconut oil would also work, just melt it then turn off the heat (don’t try to brown it). Olive oil would also work to make an olive oil cake.
- Sugar—> coconut sugar or brown sugar will work. I believe maple syrup or honey would also work but I haven’t tested it!
- Eggs—> flax eggs would work if you’re vegan!
- Almond extract—> I love the almond extract here. It’s one of my only ingredient changes from the original recipe. But vanilla extract also works! 1 teaspoon of lemon zest would be delicious if you don’t have an extracts.
- Flour—> you can swap in 1/4 cup almond flour or use whole wheat flour instead.
- Baking powder—> add an extra egg white!
- Peaches plums, and apricots—> any combination of stone fruit works! All of one is perfect, but I love the look and taste of using several different kinds – some bites are purely sweet, some have a bit of tartness.
Making this for Father’s Day today, and I have to say, the recipe was incredibly easy to follow. Having the measurements in bold in the directions is SO genius! I never knew I was missing that, but man, all recipes should be written that way! Can’t wait to eat the tarte, the batter was so dang good that I’m sure it will be amazing once its all cooked! Could you do this with berries too?
Right? I cannot handle this batter. Takes all willpower not to devour it with a spoon. YES to making this with berries! The top will be gooey-er but there’s nothin wrong with that!
Hi dear friend! Would this work with apples?
Yes!! Cut them the same way, but VERY thinly. Or, you can cut them a little thicker, but saute them in a little butter before layering on top of the cake.