Wednesday, September 5, 2012

Quick Peach Skillet Cake

Peaches...the lovely scent, the perfect sun-kissed rosey tinge, and the juicy flesh. We just can't get enough of them right now and sadly their days are numbered.

Although a ripe peach really needs no adornment, it is nice once in awhile to try something new.

I picked up a copy of The Silver Palate Cookbook at the local thrift store some time ago. It was the reference of choice for the catering company that I used to work for (they loved the brownies, cookies, cheesecake in this series of cookbooks). Although it is slightly out-of-date in this era of quinoa and millet, the classics can't be beat.

When I flipped through it recently, I noticed what looked like a super easy peach cake.

And it was more than easy. Within five minutes (okay, maybe 7 or 8?) the cake was in the oven!

After trying this basic, yet tasty, cake, I imagine that any stone fruit would be wonderful- apricots, plums, maybe even nectarines?

If you check out the cookbook and find the recipe, the original has far more sugar and flavours (cinnamon and nutmeg? with peaches?) but I wanted something simple. If you do too, you will love this.

Quick Skillet Cake
The simplicity of this cake is that you can mix this by hand and have it in the oven in 5 minutes!

1/4 cup softened, unsalted butter
1/4 cup sugar
1 egg
1/4 cup milk
1/2 tsp almond extract (recommended!) or 1/2 tsp vanilla extract
1 cup unbleached flour
1 1/2 tsp baking powder
1/2 tsp salt
3 ripe peaches, peeled and sliced
1-2 tbsp sugar, for topping

1. Preheat oven to 350 degrees.
2. In a small bowl, mix butter and sugar together with a wooden spoon until combined. Add one egg and mix well. Add milk and extract.
3. In a medium-sized bowl, whisk together flour, baking powder and salt. Add liquid ingredients. Beat until light and fluffy (get an arm workout and mix it quickly for about a minute or two).
4. Spoon batter into butter-rubbed heavy 9" skillet (cast iron works well!) Top with sliced peaches and sprinkle with remaining sugar.
5. Bake for 25 minutes, or until middle is softly set.