A Peach of A Dessert

Local peaches are now available at the farmers markets around the area so I grabbed a few today and came home wondering what to do with them. Personally, I think there is nothing better than just slicing them and sprinkling a bit of powdered sugar over them and eating as is. Recently though, I found a recipe I've wanted to try for a skillet cake topped with peaches and a streusel topping that looked great. I'm sure nectarines or any type of plum would work for this recipe as well. This dessert only took about 15 minutes to throw together and it turned out very nicely. It is like a coffee cake only not quite as dense. I think this worked very well in my 8 inch cast iron skillet which is my all time favorite pan in my kitchen.

Peach Skillet Cake

Cake

4 Tbsp softened butter

1/4 cup granulated sugar

1 egg

1 cup all purpose flour

1 1/2 tsp baking powder

1/4 cup milk

1 tsp vanilla

3 ripe peaches, peeled and sliced

Preheat oven to 350 degrees. Grease well a heavy 8 or 9 inch skillet. Cream together the butter and sugar until light and fluffy. Beat in the egg. Sift together the dry ingredients. Beat half into the creamed butter mixture; beat in half of the milk, add the rest of the flour then add the rest of the milk and beat until well combined. Pour the batter into the prepared skillet and spread the batter to the edges of the pan. The batter is very thick so this step took some coaxing. Arrange the peach slices on the top of the batter. Bake for 25 minutes.Topping

1/2 cup granulated sugar

1/2 tsp ground cinnamon

4 Tbsp softened butter

Cut the butter, sugar and cinnamon with a fork until crumbly. After the cake has baked for 25 minutes, open oven and quickly crumble topping over the peaches. Bake for another 8 minutes or until cake is firm and pulls away from edges of the skillet. Serve warm, accompanied by whipped or ice cream.