skillet cake

Blueberry and Peach Skillet Cake is the definition of simplicity!  This warm Summer peach dessert is made with fresh yellow peaches in a cast iron skillet to create beautiful golden crispy edges and a moist and tender center. It&#039;s a perfect treat to be served with a scoop of ice cream or whipped cream!  Make it for breakfast, midafternoon snack, or dessert.

Peach and Blueberry Skillet Cake

all-purpose flour

baking powder

baking soda

oz butter (softened (4 tablespoons))

sugar

eggs

vanilla

sour cream

peaches (medium,

blueberries

I used 10-inch round high-sided cast-iron skillet. You can also use a regular 8-inch or 9-inch round cake pan or a 9x3-inch springform pan.

Preheat oven to 350°F with rack in middle. Grease the sides and the bottom of the cast-iron pan with butter.

Sift flour, baking powder, baking soda, together into a medium bowl.

In a separate bowl, beat 2 oz of softened butter, sugar, and 2 eggs until very light  in color and fluffy, 2-3 minutes on high speed.

Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.

Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.

Transfer the cake batter to the cast-iron skillet.  Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices.

Bake uncovered until the cake turns golden, and the tester comes out clean in the center, about 45 minutes to 1 hour, depending on your oven.   Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for presentation purposes, and return the cake to baking.

When the cake is done baking, remove it from the oven and let it cool in a cast-iron skillet.

Studded with almonds and oozing with fresh berries, Blackberry Upside-Down Cake is a delicious summer twist on the popular pineapple dessert!

Blackberry Upside-Down Cake

butter (at room temperature)

eggs (at room temperature)

almond extract

cake flour

salt

buttermilk

almonds

butter (melted)

brown sugar

blackberries

Almond extract

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Preheat your oven to 350°F and spray a 10-inch skillet with nonstick spray with flour.

Beat the butter until creamy. Add the sugar and beat until fluffy. Add the eggs and almond extract and beat to combine. Gradually blend in 1/2 cup of the cake flour, the baking powder, and the salt, then stir in half of the buttermilk. Mix in another 1/2 cup of the flour and the remaining buttermilk, then blend in the remaining flour until just combined. Stir in the almonds by hand.

Pour the melted butter into the skillet and stir in the brown sugar. Arrange the blackberries over the butter/brown sugar mixture and then pour the batter over the blackberries. Bake for 40 to 45 minutes or until the cake tests done with a toothpick.

When the cake comes out off the oven, run a knife or thin spatula around the edges of the skillet to loosen the cake. Allow to cool in the skillet for 10 to 15 minutes. Run the knife around the edges again, lay a plate on top of the cake, and quickly invert. Allow to sit for a minute before carefully lifting off the skillet, replacing any berries that may have stuck to the pan. Allow the cake to cool completely before slicing and serving.

Think of a cross between cornbread and Victoria sponge and you have this strawberry, almond and polenta cake. Best topped with clotted cream or vanilla ice cream

Strawberry, almond & polenta skillet cake

unsalted butter softened,

golden caster sugar

vanilla bean paste

self-raising flour

fine polenta

ground almonds

strawberries diced

vanilla ice cream

Butter a 20cm frying pan or cake tin with a little butter. Heat the oven to 180C/160C fan/gas 4.

Beat together the softened butter, sugar, vanilla and almond extract for 5 mins, or until light and fluffy. Add the eggs, one at a time, mixing after each addition to combine, then fold through the flour, polenta and ground almonds. Fold through half the strawberries.

Spoon the mixture into the skillet or cake tin and smooth over. Dot with the remaining strawberries and bake for 40-45 mins or until golden brown and firm. Serve warm with ice cream or clotted cream.

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Peach and Blueberry Skillet Cake

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Top 3 skillet cake recipes from across the web

The most viewed skillet cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peach and Blueberry Skillet Cake

Blackberry Upside-Down Cake

Strawberry, almond & polenta skille...

The most viewed skillet cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine