Fresh fruit stars in skillet cake

(Skillet cake is quick to make with seasonal fruits)

Skillet cake is a good recipe to use up summer fruits that are lying about, waiting for their moment to shine. It's almost like a fruity pancake or upside-down cake that never gets flipped to see its other side.
The recipe also works well with fall fruits that are coming into harvest now, such as apples and pears.
I had some blueberries, peaches and a nectarine hanging around and wanted a quick dessert for company.
Put them all together in a large skillet with basic pantry staples and you've got yourself a heavenly dessert to suit any season.

Skillet Fruit Cake

Preheat oven to 350 degrees.

For the fruit:

1. 1 cup blueberries
2. 1 ripe peach
3. 1 ripe nectarine
4. 1 teaspoon of lemon juice

• Use any combination of fruits or berries to equal about 2 1/2-3 cups of fruit
• Clean and cut the fruit. Place in a bowl, sprinkle with a teaspoon of lemon juice.
• Set aside.

For the skillet:

1. 2 tablespoons unsalted butter or Smart Balance soy margarine
2. 1/3 cup light brown sugar
3. Dash of cinnamon and nutmeg

For the batter:

1. 1 2/3 cup white flour (or a mixture of white and whole wheat)
2. 2 teaspoons baking powder
3. Pinch of salt
4. Another dash of cinnamon and nutmeg
5. 1/3 cup unsalted butter or Smart Balance
6. 1 teaspoon lemon zest
7. 1/3 cup sugar
8. 2 eggs
9. 1 teaspoon vanilla
10. 1/2 cup milk

• In a 10-inch cast-iron skillet, melt the 2 tablespoons of butter or margarine; add the light brown sugar, cinnamon and nutmeg.
• Let the butter, sugar and spices get to know each other and melt together, then toss in the fruit and stir to coat.
• Remove from the heat; set aside.

• In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
• In a mixer bowl, place the 1/3 cup of softened butter or margarine and the 1/3 cup of sugar.
• Mix on medium speed; add the lemon zest.
• Keep the mixer going and add the eggs one at a time.
• Add the vanilla.
• Turn the mixer down and alternately add the flour mixture in thirds with the milk until it is just blended; do not overmix.
• Pour the batter over the fruit in the skillet and bake in a preheated 350-degree oven for about 25 minutes, until the edges of the cake start to brown and the center is firm.
  

Remove the oven and let cool on a rack.
Slice and serve with vanilla ice cream or freshly whipped cream.