Peach Skillet Cake

skillet cake, in the skillet

skillet cake, a la mode, with coffee

I made this with fresh peaches from Wenninghoff's.  It just sounded old-timey and good.  And, it was.

Fruit/caramel layer:

• 1 can of peach slices (I used 2 fresh peaches, peeled)
• 1/4 c. butter
• 1 c. brown sugar

Batter:

• 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

Drain peaches (if app.). Melt butter and brown sugar in 10" iron skillet (mine is larger, but i reduced the baking time to 25 min and it worked out just fine).  Heat until sugar is dissolved.  Remove from heat.  Place peach slices in sunburst effect.

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!