Peach Skillet Cake
In season now: peaches!
Peaches are a major crop where we live in the Yuba-Sutter area of California. They are at perfection right now so I buy them every week either directly from the grower or at our farmers' market. I love them for breakfast with Greek yogurt, in salads and, of course, in desserts! I usually make peach cobbler every peach season, but this summer I'm trying out some new peach recipes.
Today I decided to try the Peach Cake recipe in The Silver Palette Cookbook. The recipe only requires three peaches and I just so happened to have three peaches on-hand.
The cake recipe seems old fashioned to me since you bake it in a cast iron skillet. I could see my grandma baking something like this back in her farm days. The recipe is simple and most of the ingredients are pantry staples. The recipe consists of a simple cake batter that you pour into a well greased skillet. Then you top the batter with peach slices and bake the cake for 25 minutes.
Hot out of the Oven
Next you crumble a yummy topping (sugar, butter, cinnamon and nutmeg) all over the peaches. Then you bake the cake for another eight minutes and the cake topping will melt and spread all over the peaches. The cake will be nice and bubbly and smell delicious when you take it out of the oven. Trust me, you'll want to cut into it right away!
Oh my gosh, this peach cake is so good; I am not sure I will ever make a peach cobbler again! The Silver Palette recipe is wonderful, but I did make one addition. I added 1 teaspoon of vanilla bean paste to the cake batter to give the cake more flavor.
If you're thinking of making a peach cobbler this summer, make this peach cake instead. I guarantee you'll love it!