Peach Sour Cream Skillet Cake from Jessie Sheehan

I’m having somewhat of an ambivalent love-affair with my three peach trees this summer.  Tortured because although the trees have provided me with loads of gorgeous fruit, much of it has been a little lackluster in the flavor department. I’m told this may be because of our rainy spring (as opposed to the trees having something against me personally).  The good news is, however, that when I bake with my peaches, like in this skillet cake, the flavor intensifies (the peaches do less-well in other applications, such as when they fill a slab-pie, tragedy that that is…). Happily, however, skillet cakes may just be my new favorite thing, mostly because I love the way they look and I love the crusty edges that the black cooking surface imparts.  But, if this cake looks good to you, and you don’t have a cast iron skillet, by all means try this baby in a 10-inch cake pan. The cook time might be different (I’m guessing it will cook more slowly in an aluminum tin) but the results will be as lovely (and ambivalence-free) a Labor Day weekend treat, as you ever did have.

To take a peek at the original blog post for my sour cream peach skillet cake, and to peruse my collection of original recipes, click here.

 


 

INGREDIENTS

  • 3 small to medium peaches, skin-on
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp table salt
  • 2/3 cup vegetable oil
  • 1 1/4 cup granulated sugar
  • 1 egg
  • 1 yolk
  • 2 tsp pure vanilla extract
  • 2/3 cup sour cream
  • Turbinado sugar for sprinkling
  • Vanilla ice cream or whipped cream, for serving

INSTRUCTIONS

Preheat the oven to 350-degrees. Generously grease a 10-inch cast-iron skillet with cooking spray or softened butter. Set aside.

Slice the peaches into 1/2 -inch wedges and set side.

Combine the flour, baking powder and salt in a small bowl and whisk to combine. Set aside.

In a medium-sized bowl, combine the oil and sugar and whisk vigorously to combine. And the egg, yolk and vanilla, and whisk again. Add the sour cream and whisk a final time.

Add the dry ingredients to the wet and with a rubber spatula, gently fold to combine. Do not over mix. Stop folding when there is still a streak of flour or two.

Transfer the batter to the prepared pan and decoratively place the peach wedges on top. Just use as many as it takes to make a circle around the outer edge. Add a couple more to the center of the circle. Do not overload the cake with peaches or it’ll have trouble setting up and will be soggy. Serve any leftover peach slices with slices of cake – or better yet, just eat them.

Sprinkle the cake with Turbinado sugar and place in the preheated oven for about 40 minutes, rotating the cake at 20 minutes and testing it for doneness at 35. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two. Serve slices directly from the pan warm or at room temperature, with vanilla ice cream or whipped cream.

 

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