Plum Skillet Cake
July, 2007

Serves 16 / A fancy-looking, dairy-free dessert that's easy to make. This cake tastes even better after it cools completely, and it's delicious topped with vanilla ice cream.

1 tablespoon refined walnut oil
12-15 plums (about 1 1/2 pounds), thinly sliced
1/4 cup brown rice syrup
1/2 cup refined walnut oil
1/2 cup pure maple syrup
1/2 cup cane sugar
1 cup water
1 egg
1 teaspoon vanilla extract
2 cups sifted whole-wheat pastry flour
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1 cup chopped walnuts

1. Preheat oven to 350°.
2. Warm an ovenproof, 10-inch skillet over medium heat. Add 1 tablespoon walnut oil and sliced plums. Sauté until color begins to change, about 10 minutes. Add rice syrup; cook for 3 minutes, then turn off heat and let sit.
3. In a mixing bowl, whisk 1/2 cup walnut oil, maple syrup, and sugar until emulsified. Add water and continue beating until well-mixed. Add egg and vanilla extract; mix well.
4. Combine flour with sea salt, baking powder, and chopped walnuts; stir into liquid mixture to make a batter.
5. Pour batter over plums in the skillet. (Do not let batter go to the top edges of the pan.) Transfer to oven and bake for 30 minutes, or until a toothpick comes out clean. Let cool 5 minutes. Loosen edges with a knife and invert cake onto a serving plate. Cool completely.

Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing Company, 2006) and founder of the School of Natural Cookery in Boulder, Colorado (

PER SERVING: 261 cal, 46% fat cal, 14g fat, 2g sat fat, 13mg chol, 3g protein, 33g carb, 3g fiber, 58mg sodium