Rustic Peach Skillet Cake

An earthy, hearty skillet cake topped with juicy summer peaches

Rustic Peach Skillet Cake

Living in the South has given me unparalleled access to the best peaches on earth. For many, Georgia's lovely peaches may come to mind. For me, it's the plump, rosy-hued peaches from South Carolina that find their way into every dish I can think of, sweet or savory, each summer. Summer only begins when a skillet cake emerges from the oven during peach season!

The Best Peaches

North Carolinians are famously generous with sharing their recipes for sonkers, cobblers, crisps, and more.* Skillet cakes, a favorite of campers and picnickers alike, are for anyone who appreciates a tender cake with juicy fruit on top. Adapted from the archives of various local bakers and peach enthusiasts, this rustic peach skillet cake incorporates whole wheat flour for background nuttiness and a slightly coarser crumb. Buttermilk softens the cake and adds a bit of tang to balance the flavors. What we're left with is a not-too-sweet cake that allows our juicy summer peaches to shine any time of day.

Rustic Peach Skillet Cake

What's in this rustic peach skillet cake?

• Whole wheat flour: provides a coarser structure and adds a nutty taste

• All-purpose flour: lightens the crumb

• Sugar: adds sweetness and tenderizes the crumb

• Baking powder: helps the cake rise

• Baking soda: reacts with the acid in the buttermilk to help the cake rise

• Kosher salt: balances the sweetness

• Cinnamon: lightly scents the cake

• Nutmeg: adds a touch of earthy flavor

• Unsalted butter: provides moisture, richness, and flavor

• Buttermilk: softens the crumb and adds some tangy flavor

• Egg: provides structure and richness

• Peaches: it's a peach skillet cake

• Brown sugar: helps caramelize the peaches and bring out their juices

There steps are simple and come together quickly:

1. Melt the butter and set aside.

2. Whisk the dry ingredients together.

3. Combine the wet ingredients separately and then add to the dry ingredients.

4. Melt the butter in the skillet. Add the batter and top with peaches.

5. Sprinkle with brown sugar.

6. Bake, cool a bit, and enjoy!

*"...Because we all know there’s nothing better in the world than a fresh, ripe peach, the recipes would make sense... They should offer up peaches in only the ways that showcase the sweet, aromatic nature of the fruit at its best. And they should give any cook who tries them his or her own moment of pure peach delight."

~Kelly Alexander, author of Peaches (2013)

Rustic Peach Skillet Cake

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Rustic Peach Skillet Cake Makes one 10-inch cake (10-12 slices)

Author: Ambika

This peach skillet cake is delicious warm from the oven dolloped with vanilla ice cream or at room temperature when you "happen" to walk by at any odd hour. If it lasts long enough to refrigerate at the end of the day, I suggest warming up your next slice in the toaster. I hope you enjoy it!

Total Time: 2-2.5 hrs Prep. Time: 25 mins

Ingredients

• 6 tablespoons unsalted butter, divided

• 1 cup whole wheat flour

• 3/4 cup all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon kosher salt

• 1 egg, room temp.

• 3/4 cup + 2 tablespoons buttermilk

• 2 fresh, large peaches, sliced into wedges, with or without skins (see Notes below)

• 1/4 cup brown sugar

• ice cream or whipped cream (optional)

Helpful Equipment: 10" cast-iron skillet (see Notes below), silicone spoon

Directions

1. Preheat the oven to 350°F. Melt 4 tablespoons of butter and set aside to cool slightly.

2. Whisk together the dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt and set aside.

3. Whisk the wet ingredients: In a separate bowl, whisk together the egg with the melted butter. Once combined, whisk in the buttermilk.

4. Use a silicone spoon to pour the wet ingredients into the dry ingredients until just combined. Take care not to overmix!

5. Heat the skillet: Melt the remaining 2 tablespoons of butter in the skillet on the stove over medium heat, tilting the pan to make sure the butter covers the whole surface.

6. This step moves quickly: When the butter is bubbling, remove from the stove and spread the batter evenly in the pan. Arrange the peach slices around the batter, pressing down gently without letting them sink too far. Sprinkle the brown sugar evenly over the top of the batter.

7. Bake: Bake for 35 minutes, rotating the skillet halfway through baking time. Remove from the oven and cool slightly. Slice the cake right out of the skillet and serve with ice cream or whipped cream (optional). Enjoy!

   
   

Notes

• This recipe comes together quickly, so make sure your peaches are sliced before you begin to combine ingredients.

• If you do not have a 10" cast iron skillet, try using a 9" or 10" springform pan. As you can see from the pictures in the post, the batter puffs up a good amount. If you have neither, use a 9" round cake pan on top of a baking sheet in case the batter overflows.

How to Store: After the cake is completely cool, store at room temperature for the rest of the day and then store in the fridge for up to 3 days. Heat up leftover cake in the microwave or toaster.

Rustic Peach Skillet Cake

Did you try this recipe? Feel free to leave any comments or questions below!