On Eating Dessert First

Warm Buttery Apricot Skillet Cake

Even though a nice, healthy pot of potato-garden kale soup was bubbling away on the stove on this day showing the first signs of autumn, when I offered My Baby a whiff of this buttery cake fresh from the oven, he made a genius suggestion.

"Why don't we have dessert first?"

Can you see why I love him? I'd never have thought of, much less given myself consent to climb out of my stodgy rut of a routine without his nudge. But, why not? There are no longer wee people pitter-pattering around for whom to set an example. Good nutrition overrules empty calories for us the majority of the time. We always eat the proper course in the "proper" order. So this time, why not?

This really delightful simple cake is a loose adaptation of Rick Bayless' Pineapple Skillet Upside Down Cake from his Mexican Everyday cookbook. I'm a big fan of Rick Bayless for many reasons, one of which is that he is a proponent of Feast Day dining. His assertion, and mine, is that eating moderately with a focus on health six days a week and allowing permission to feast on the seventh has its benefits to our social and emotional health without sacrificing our physical health. Feast Day dining allows our overall person optimal well-being.

So, on Sunday, our traditional family feast day, I think Rick would have smiled if he had known I ate my cake first.

Warm Buttery Apricot Skillet Cake

5 tablespoons butter, unsalted

1/2 cup brown sugar

8 large, exceedingly ripe apricots, halved, pits removed

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

3/4 cup white sugar

5 tablespoons butter, melted and cooled

1 large egg

3/4 cup plain Greek yogurt

1 teaspoon vanilla extract

Preheat oven to 375˚. Melt butter in 10" skillet. Add brown sugar and stir. Maintain medium-low heat until sugar is melted. Place apricot halves skin-side down in skillet atop butter-sugar mixture. Leave skillet on heat for about 5 minutes until apricots begin to soften, without stirring.

In mixing bowl, whisk flours, salt, baking soda and baking powder.

In small mixing bowl combine white sugar and melted butter. Whisk in egg, yogurt and vanilla. Gently combine with dry ingredients. Spoon and carefully spread batter atop apricots, being somewhat careful not to disturb apricots. Bake for 35 minutes until the cake is golden brown and springy to touch. Remove from oven and let cool 15 minutes.

Invert cake plate over skillet and flip skillet, de-panning the cake. Serve with softly whipped cream. This cake is muffin-like in texture, and is best served on the day it is made, preferably while still slightly warm.

Please don't tell Rick Bayless that I also had a slice for Monday's breakfast.