Fresh Peach Cake

Savor sweet, juicy peaches with this healthier peach skillet cake that tastes like summer.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 196

Author Kim

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

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.