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Preheat oven to 350 degrees .
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Slice 1/3 inch off ends of kiwis and press pulp from ends into fine-mesh sieve set over bowl of milk to extract juice; set aside for 10 minutes to curdle.
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In bowl, combine flour, baking powder, baking soda, cinnamon and salt. Using mixer, beat butter and sugar on medium speed until light and fluffy, 5 minutes.
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Beat in eggs, 1 at a time, beating after each addition.
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With mixer on low speed, alternately incorporate dry and milk mixtures in 3 parts.
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Pour batter into buttered 10-inch cast-iron skillet
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Bake until toothpick inserted in center comes out clean, about 40 minutes.