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Skillet Peach Cake

I know there is not a decent peach to be had in the produce isle in February, but thanks to the smoothie craze that has swept this country, the frozen fruit section always has them in season.  By using a cast iron skillet and dusting it with a bit of sugar, the outer crust of this cake takes on a divine sugar cookie taste right out of the oven –  frozen peaches just got an upgrade.

4 tablespoons of unsalted butter at room temperature plus 1 tablespoon for the skillet

3/4 cup sugar plus 2 tablespoons for the skillet

1 cup all purpose flour – you can substitute a cup for cup type of gluten free flour mix successfully

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 teaspoon vanilla

1/2 cup buttermilk

10-12 pieces sliced frozen peaches – no need to defrost

Cinnamon sugar and powdered sugar

  • Butter a 9″ cast iron skillet with 1 tablespoon of butter and dust with 2 tablespoons of sugar and set aside

  • Mix the flour, baking powder, baking soda, and salt and set aside

  • In a mixer cream the butter and sugar together until light

  • Add the egg and beat until well combined

  • Add the vanilla to the buttermilk

  • Alternate adding the buttermilk and flour mixtures to the bowl, beating well after each addition until it is all incorporated

  • Pour the batter into the prepared skillet

  • Decorate with the peach slices in a circular pattern with a few chunks in the center

  • Dust with cinnamon sugar

  • Bake in a 375 degree pre-heated oven for about 35 minutes or until the cake is lightly golden brown and starts to pull away from the sides

  • Cool slightly and dust with powder sugar and serve

Ready for the oven


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