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| skillet cake, in the skillet |
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| skillet cake, a la mode, with coffee |
Fruit/caramel layer:
- 1 can of peach slices (I used 2 fresh peaches, peeled)
- 1/4 c. butter
- 1 c. brown sugar
- 1/3 c. butter
- 2/3 c. sugar
- 2 eggs
- 1 1/2 t. ginger (I used powdered)
- 1 1/2 c. flour
- 3 t. baking powder
- 1/4 t. salt
- 2/3 c. milk
Make batter: Cream butter and sugar. Beat in eggs. Combine ginger, flour, baking powder, and salt. Stir to mix. Gently pour into skillet over peach slices. Bake in preheated 350 oven for 35-40 minutes (adjust according to pan size) or until tests done.
Immediately turn upside down onto large serving plate (or cutting board, in my case, b/c of my pan size. This is likely to be a two-person job and requires good communication/coordination).
The result is a lovely cake that's not too sweet, topped with a gooey layer of fruit and caramel. The cake has a cornbread-like texture. Super yummy. Would be great for breakfast too!


6 comments:
brooke, you're the coolest.
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