Recipe courtesy of Valerie Gordon.
Ingredients
- 3 cups (15 oz) all purpose flour
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 ml) Kosher salt
- 2 sticks (8 oz) unsalted butter + 4 teaspoons to coat the pan
- 2 cups (14 oz) sugar
- 2 large eggs
- 2 cups (16 oz) crème fraiche
- 2 tbsp (30 ml) lemon zest
- 4 tsp (20 ml) vanilla extract
Cherry and Rhubarb Compote Ingredients
- 1½ lbs (680 g) rhubarb, cleaned and cut into ½ inch pieces
- 1½ lbs (680 g) cherries, cleaned and pitted
- 1½ cups (10 oz) sugar
Instructions
Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C.
Whisk the first 3 ingredients in a medium bowl. In a stand mixer, using the paddle attachment, beat the butter and sugar until fluffy. Add the eggs, crème fraiche, zest and vanilla and beat until combined. Add the dry ingredients and beat until the batter is smooth.
Melt 4 teaspoons of butter in the 10.5 inch cast iron skillet. Swirl the skillet to coat with butter; remove from the EGG. Spread the batter evenly across the pan.
Bake for 35-40 minutes or until a testing stick comes out clean. Allow to cool before removing from the skillet.
Serves 8-10