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One-Skillet Brown Butter Stone Fruit Torte


  • 8 or 10-inch ovenproof skillet (preferably cast iron)
  • Wooden spoon or a fork
  • Cutting board
  • Chef’s knife


  • 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


  • 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.