Farmgirl’s Peach Pan Cake

Peach Pan Cake from Farmgirl Follies

It’s a bright, beautiful, sunshine-filled morning and bonus! I remembered to add coffee to the filter before brewing a full pot of hot water. (Yesterday was rough.) The morning is so lovely I thought I’d add to its brilliance with a sweet treat for breakfast. I’m calling it Peach Pan Cake, but you could call it Peach Skillet Bake or Peaches in A Skillet, Gonna Watch’em Bake, or whatever toe-tappin’ tune tickles your fancy. This is such a quick and easy recipe you’ll be making it every Saturday and Sunday morning. And when the peaches run out, just substitute apples!

Farmgirl’s Peach Pan Cake

3-4 peaches, washed and sliced with skins on
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons baking powder
1 cup flour

Sift nutmeg, salt, baking powder and flour in a small bowl.

In a separate bowl, cream together:

3/4 cup sugar
1/2 cup butter
2 eggs
2 teaspoons pure vanilla extract

Heat a 9- or 10-inch cast iron skillet on low just until warm, then rub a tablespoon or so of butter on the bottom and sides. The skillet should be warm enough that the butter melts. You want to coat the pan so things don’t stick. Then arrange peaches all over the bottom.

Peaches in cast iron skillet

Mix wet ingredients until batter forms. It will be slightly lumpy from the butter.

Add dry ingredients and mix again.

Spread batter over the top of the peaches. Sprinkle with cinnamon if you prefer.

Peach pan cake batter

Bake at 375 degrees for 30 minutes or until top of the cake is browned and firm.

Peach Pan Cake Skillet Bake - Farmgirl Follies

Mmm. Flip the pan upside down on a cutting board or large plate. Serve warm (or room temperature), and cold would be good, too. Enjoy, friends!

Happy weekend to you!

 

 

 

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