Peach Skillet Cake
Peach Skillet Cake is a dessert made with sweetened fresh peaches that are poured over a batter mixture and topped with turbinado sugar.
Servings: 8
Calories: 348kcal
Ingredients
Batter
- ½ cup (1 stick / 113g) butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup (245 g) milk
Peach Mixture
- 5-6 ripe peaches, peeled, cored, and sliced (about 5 cups)
- ⅓ cup (67 g) brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
Toppings
- 1½ tablespoons turbinado sugar
- whipped topping, optional
- ice cream, optional
Instructions
- Preheat the oven to 350°F and spray a 10-inch cast-iron skillet with nonstick cooking spray. (You could also use a 9x13-inch baking dish.)
Batter
- In a medium bowl, combine sugar, flour, baking powder, salt, and milk. Slowly whisk in the melted butter. Pour the batter into the skillet.
Peach Mixture
- Add the sliced peaches, brown sugar, cornstarch, and cinnamon to a saucepan over medium heat and stir to combine, simmering for 2-3 minutes until sugar is dissolved and peaches are softened slightly. Add the peach mixture evenly over the top of the batter.
- Bake for 45 minutes. (Line a baking sheet with aluminum foil and place it on the bottom of the oven to catch any drips.)
Sugar Topping
- After 45 minutes, sprinkle the turbinado sugar over the top and return to oven. Bake an additional 10-15 minutes, or until golden brown.
- Serve topped with ice cream or whipped topping.
Nutrition
Calories: 348kcal