Moist and full of warm spices, this skillet coffee cake is studded in juicy ripe peaches.

There's something about making things in a cast iron skillet that just feels right. Most of the time when I bake with a cast iron skillet it's a simple, rustic recipe. See German Pancakes, Irish Soda Bread, and Cinnamon Pear Coffee Cake. I love returning to the simple comforts of baking.

This cake feels like a meditation. The melting and browning of the butter, spreading the thick batter, and laying out the pattern of peach slices. Soft, simple, and soothing. It's also a plus when it comes out great.

This cake is a transition from summer to fall. It uses the last of the juicy summer stone fruits, and brings some fall spices into play. It combines peach cobbler with a simple fluffy cake. Cinnamon, nutmeg, and juicy peaches; the perfect combination.

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Peach Skillet Cake

by Julia Hampton - Sprinkled With Jules August-31-2015

Moist and full of warm spices, this skillet coffee cake is studded in juicy ripe peaches.

Ingredients

3-4 large peaches
1/2 + 1/4 cup butter
1 1/2 cup flour
2 tea. baking powder
1/4 tea. salt
2 tea. cinnamon
1/2 tea. nutmeg
1/2 cup sugar
1/2 cup brown sugar
2 large eggs, room temperature
1 tea. vanilla extract
1/2 cup milk

Instructions

Preheat the oven to 325°F. In a large oven-safe skillet, melt and brown 1/4 cup of butter over the stove and set aside. In the bowl of a stand mixer, beat butter, sugar, and brown sugar until light and fluffy. 2. Add vanilla and eggs to batter and beat until combined. In a separate bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Slowly incorporate the flour mixture alternating with the milk, until fully combined.3. Blanch and slice peaches, and toss with a little lemon juice if desired. Spread the batter into the buttered skillet, and top with sliced peaches. 4. Bake at 325°F for 35-40 minutes, until a toothpick inserted into the center comes out with just a few crumbs clinging. Let cool a little before serving.

Details

Prep time: 15 mins Cook time: 35 mins Total time: 55 mins Yield: 1- 10" skillet