Peach Skillet Cake

Then use a slotted spoon to immediately place the peaches in a bowl of ice water to stop the cooking process. The skins should easily come off with a paring knife or even just peeled off after they have been put in the ice water.
To pit the peach cut into it until you reach the pit. Cut around it and pull it out. Then slice the peaches to be ready to use in this Peach Skillet Cake.
Can I Use Frozen or Canned Peaches?
Yes you can substitute frozen thawed peaches that have been welldrained or canned peaches which also need to be welldrained. You can use the same amount as fresh peaches. Generally one pound of frozen or canned peaches is equivalent to three peaches. However I would recommend frozen peaches over canned canned peaches could cause a more jammy dessert.
Can I Use a Different Pan?
There really is a difference between making this peach cake in a castiron skillet versus a 913inch baking dish. A castiron skillet heats more evenly than a baking dish and also gives this dessert a nice crispy crust. But you can definitely make this in a baking dish if that is what you have on hand.
5 FROM 6 VOTES
Peach Skillet Cake
PREP TIME20MINUTES MINS
COOK TIME1HOUR HR
TOTAL TIME1HOUR HR 20MINUTES MINS
Peach Skillet Cake is a dessert made with sweetened fresh peaches that are poured over a batter mixture and topped with turbinado sugar.
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Ingredients
Batter
½ cup 1 stick 113g butter melted1 cup 200 g granulated sugar1 cup 125 g allpurpose flour1½ teaspoons baking powder½ teaspoon kosher salt1 cup 245 g milk
Peach Mixture
56 ripe peaches peeled cored and sliced about 5 cups⅓ cup 67 g brown sugar2 tablespoons cornstarch1 teaspoon cinnamon
Toppings
1½ tablespoons turbinado sugarwhipped topping optionalice cream optional
Instructions
Preheat the oven to 350F and spray a 10inch castiron skillet with nonstick cooking spray. You could also use a 913inch 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 23 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 1015 minutes or until golden brown.
Serve topped with ice cream or whipped topping.