Skillet Cake (aka Rubber Pad)
This is a family favorite! My Dad was famous for his Rubber Pad. I know this is not an appealing name for a dish, so I’m calling it a Skillet Cake here. He made this for breakfast on all the big occasions, birthdays, weddings, and anniversaries. You knew it was a good day when Dad made this!
It is a deceptive recipe. It looks so simple, but it really isn’t. I have cooked this a hundred times, and I joke it never turns out the same twice. Since you are cooking a cake on the stovetop, it’s really all dependent on the heat. Too hot, it burns; too low, it’s raw, and you can’t flip it. Sometimes it’s fluffier and airy; other times, it is more rubbery and dense (hence the name).
A purist would eat this only at breakfast and only slice it in half with loads of butter. But over the years, I have experimented and also like it with berries and cream on top. I’ve even tried adding the berries to the batter, but not with much success. I also think this cake can work as a dessert when you use the toppings.
The most famous Rubber Pad of all time was a variation that did NOT work. One morning my Dad grabbed the wrong container of salt and added garlic salt instead. Needless to say, this is not a good savory dish. The look on all of our faces when we bit into the first pieces was priceless. He never lived that one down.
The key to cooking this is initially getting the pan hot and adding the butter. Once the butter is melted, and bubbling, add the batter and turn the heat to medium-low. You want to cover it tightly with a lid and let it build up some heat. But you REALLY have to be careful; this thing can burn in no time. At about 8-10 minutes on the stove, I will lift an edge up to check how brown the bottom has gotten. It should turn a dark golden brown. And you really want it to be firming up; this is essential when you flip this cake.
The second side never takes as long to brown and cook, so be careful. You also want to serve this warm; as it cools, it gets even more rubbery!
I think my grandmother used to make this. She was a great baker. She made the best donuts from scratch, and her pies were almost as good as my mom’s. I have not encountered this recipe anywhere else, but I think it is an old German depression-era food. Since it is so simple and homey.
Skillet Cake (aka Rubber Pad)
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1/2 cup milk
- 1 tsp vanilla
- 2 tbsp unsalted butter
Topping (optional)
- 2 cups fresh berries strawberries, blueberries, blackberries
- 2 tbsp sugar
- 1 cup heavy cream for whipping
Instructions
- Combine flour, sugar, baking powder, salt, egg, milk and vanilla in a medium mixing bowl. Stir until just combined.
- Heat a 9″ skillet over medium heat. Add 1-1/2 tbsp of butter and melt. When the butter is melted, and bubbling pour in the batter. Spread gently to cover the bottom of the pan. Cover with a lid and turn the heat down to medium low. Cook for 10-15 minutes (this depends on how high you have the heat). After about 10 minutes, check to see if the cake has set-up and the edges are browning. Be careful this can easily burn.
- Once the bottom is golden brown, and the batter is set, slide the cake onto a plate. Add the remaining 1/2 tbsp of butter to the pan and melt. Carefully flip the cake (uncooked side down) back into the pan. Cover and cook for another 5-8 minutes until the bottom is brown and the cake is cooked through
- At this point, you can prepare your toppings if you are using them. Whip the cream adding a little sugar. Slice the berries and sprinkle with a bit of sugar as well.
- Remove the cake from the pan and slice it into wedges. Slice each wedge lengthwise, butter, and eat, or top with the berries and cream.
