Perfect with afternoon tea, this skillet cake is as easy as it is tasty. Both light and simple, toss your favourite plum variety on top and sprinkle with cane sugar to add a layer of sugary crusty sweetness.
Perfect with afternoon tea, this skillet cake is as easy as it is tasty. Both light and simple, toss your favourite plum variety on top and sprinkle with cane sugar to add a layer of sugary crusty sweetness.
1 Tbsp canola oil (15 mL)
2 cups all-purpose flour (500 mL)
2/3 cup granulated sugar (175 mL)
2 tsp baking powder (10 mL)
1 tsp ground cinnamon (5 mL)
1/2 tsp salt (2 mL)
2 eggs (2)
1 cup 1% milk (250 mL)
1/3 cup canola oil (75 mL)
1 tsp vanilla extract (5 mL)
zest of orange (1)*
2 large red plums, thinly sliced (2)
1/4 cup candied ginger, minced (60 mL)
2 Tbsp coarse granulated sugar (30 mL)
*You could juice the orange and freeze for a later use such as in a salad dressing.
1 Tbsp canola oil (15 mL)
2 cups all-purpose flour (500 mL)
2/3 cup granulated sugar (175 mL)
2 tsp baking powder (10 mL)
1 tsp ground cinnamon (5 mL)
1/2 tsp salt (2 mL)
2 eggs (2)
1 cup 1% milk (250 mL)
1/3 cup canola oil (75 mL)
1 tsp vanilla extract (5 mL)
zest of orange (1)*
2 large red plums, thinly sliced (2)
1/4 cup candied ginger, minced (60 mL)
2 Tbsp coarse granulated sugar (30 mL)
*You could juice the orange and freeze for a later use such as in a salad dressing.
When you get to know Canadian Canola, you just might fall in love.
