Recipe: Peach and Almond Skillet Cake
Print RecipeIngredients
½ cup (1 stick) unsalted butter
½ cup buttermilk
2 large eggs
½ teaspoon almond extract
1 cup all-purpose flour
½ cup almond flour
1 teaspoon baking powder
¾ teaspoon kosher salt
1 cup plus 1 tablespoon sugar
1 pound peaches (3 to 4 medium), pitted and halved, quartered if large
Unsweetened whipped cream, for serving
Tools
Resources
The Field Method for Cast Iron Care
Instructions
Preheat the oven to 350°F. Melt the butter in a No.8 Field Skillet over medium heat. Once melted, pour the butter into a medium bowl, scraping out as much as you can with a rubber spatula.
To the bowl, add the eggs, buttermilk and almond extract and whisk to combine. In a separate medium bowl, whisk together the all-purpose flour, almond flour, baking powder, salt and 1 cup sugar.
Stir the wet ingredients into the dry ingredients until evenly combined. Transfer the batter to the skillet and gently rest the peaches on top. Sprinkle with the remaining 1 tablespoon sugar.
Bake until golden and cake starts to pull away from the sides of the skillet, 40 to 45 minutes. Let the cake cool in the skillet until ready to serve with whipped cream.
