Fresh Peach Cake
Savor sweet, juicy peaches with this healthier peach skillet cake that tastes like summer.
My son, Landen, is one of those kids that’s always asking for something. I have to give him credit, though, he’s very specific in his requests and he usually desires something that’s practical. Take this peach cake, for example… the last few weeks he has been craving a “real” peach cobbler. He also did not want his peach cobbler to be “healthy” Oh, he knows me too well. 😉
I think of a cobbler as having a crisp, pastry-like crust. Well, we don’t have the typical cobbler, folks. But what we do have is a no-fuss, tender, sweet cake with the delightful flavor of fresh peaches.
I have some good news and some bad news, Landen. Bad news first… um… sorry Landen; this cake is pretty darn healthy. It uses part whole wheat pastry flour, has minimal added sugar and you’ve got fresh fruit. The good news is this Fresh Peach Skillet Cake turned out beautifully, tastes tangy-sweet with a lovely ultra moist texture and Landen gobbled this peach cake right up. Yes!
- 1/4 cup butter coconut oil or ghee would probably work too
- 1 cup flour I used 1/2 cup all-purpose flour and 1/2 cup whole wheat pastry flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2/3 cup almond milk
- 1 egg
- 5 medium peaches thinly sliced
- 1/4 cup honey or maple syrup
- 1/4 cup lemon juice about 1 lemon
- 1/2 teaspoon nutmeg optional
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees F. Put 1/4 cup butter in cast iron skillet and place skillet in the oven as it is preheating.
- Meanwhile; in mixing bowl combine flour, sugar, baking powder, salt and 1 teaspoon cinnamon. Stir in almond milk and egg. Set aside.
- Check skillet and once butter is melted remove from oven and set aside. Before adding batter to skillet, be sure to thoroughly spray the sides of the skillet with cooking spray.
- In a separate mixing bowl; toss peach slices with honey, lemon juice, nutmeg and 1 teaspoon cinnamon.
- Spoon batter (flour and egg mixture) over butter in skillet. DO NOT stir.
- Spoon peaches evenly and gently over batter. DO NOT stir. Pour any juices remaining, from peaches, over the top of the cake.
- Batter will rise. Place skillet in oven at 350 degrees F. for 35-40 minutes and until the top of the cake is lightly browned.
If you do not have an oven safe skillet, try using a 9 x 9 (or other similar size) baking dish.
Something to think about….
What’s your favorite fruity dessert… pie, crisp, cobbler, cake, ice cream or other?
What’s your favorite summer fruit?
I think those were two of the hardest questions I’ve ever asked. Who can pick a favorite summer fruit or favorite fruity dessert? 😉
Hope your week is simply mauvelous, dahling!