Skillet Peach Cake

Nothing says summer in the south quite like fresh peaches. The July 2024 Lodge Cast Iron Recipe of the Month is inspired by a family recipe beloved by Chef Kris Stubblefield and packed with peaches. The tender cake is swirled with cinnamon-sugar and topped with a sugary crust for an irresistible flavor. Serve this single-layer skillet cake straight from the pan with a ball of your favorite ice cream or a dollop of freshly whipped cream. Summer, we really do love you.

Prep Time

15 Minutes

Cook Time

45 Minutes

Serves

8 - 10

People

Ingredients

1 stick unsalted butter, softened
1½ cups sugar, divided
2 eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
3-4 peaches, sliced

Notes:

This recipe is courtesy of Lodge Cast Iron. Follow it or make it your own.

Directions

Preheat the oven to 350°F. Spray a 12 inch cast iron skillet with Baker’s Joy or a similar nonstick baking spray.
Using an electric mixer, beat the butter and 1 cup of sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, then sour cream and vanilla. Mix until smooth.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until combined.
In a separate bowl, mix the remaining ½ cup of sugar and cinnamon.
Spread half of the batter into the skillet, top with half of the peaches, and sprinkle with half of the sugar-cinnamon mixture. Repeat with remaining batter, peaches, and sugar-cinnamon mixture.
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Serve directly from the skillet!

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Skillet Peach Cake

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