Stone Fruit Skillet Cake

This stone fruit skillet cake became one of my favorites to bake this summer upstate and into the early fall on the grill. The batter comes together quickly and you can substitute the fruit for your seasonal favorites. I've used blueberries, peaches, apples, plums and every sort of combination. Baking on the grill makes for an exciting campfire baking project, but it can also be done just as beautifully in the oven.

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6 cups of your favorite stone fruit, diced

1 3/4 cup sugar, plus extra for sprinkling 

1 1/3 cup flour 

1 tsp cinnamon

Dash of spiced bourbon 

2 ½ tsp baking powder

½ teaspoon sea salt

¼ cup butter, melted

8 oz mascarpone cheese, softened 

Zest from 1 orange

1 cup heavy cream 

1 tablespoon almond extract 
 Orange zest Creme Anglaise, for serving 

Heat grill to approximately 350F. If you are baking in an oven, preheat to 375F. 

In a small pot, melt butter and pour into a large mixing bowl. Allow butter to cool while you prep the fruit mixture and batter. 

In a 12” cast iron skillet, toss diced stone fruit, 1 1/2 cups of the sugar, 1/3 cup of the flour and 1/2 tsp of the cinnamon and a dash of spiced bourbon. Toss together and let it sit at room temperature while you make the batter. 

In a small bowl, whisk the remaining flour, cinnamon, baking powder and sea salt. 

Mix softened mascarpone and orange zest into melted butter and combine until creamy. Using a wooden spoon, alternate between adding the heavy cream and dry ingredient mixture. Add in almond extract. Batter will be thick.

Dollop batter over the fruit mixture and sprinkle with a bit of sugar. Bake on the grill with the cover on for about 35-45 minutes, checking after 20 minutes. Make sure your heat is maintained throughout baking. Serve with an orange zest creme anglaise, vanilla ice cream or spoonfuls from the skillet