Recipe courtesy of Valerie Gordon.
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.
Cherry and Rhubarb Compote Instructions
Place the prepared cherries in a large bowl. In a Cast Iron Skillet, combine the rhubarb and sugar. Add the skillet to the EGG and cook until the rhubarb visibly softens and releases some juice, stirring occasionally.
Pour the al dente rhubarb over the cherries and stir to combine. Allow the fruit to cool to room temperature, stirring every 5 minutes. Serve over the Crème Fraiche Cake.