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Peach and Blueberry 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's a perfect treat to be served with a scoop of ice cream or whipped cream!  Make it for breakfast, midafternoon snack, or dessert.
Course Dessert
Cuisine American
Keyword skillet cake, summer peach cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 people
Calories 214kcal
Author Julia

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 oz butter softened (4 tablespoons)
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ cup sour cream
  • 4 peaches medium, sliced into wedges
  • 6 oz blueberries

Instructions

  • 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.

Notes

  • What kind of baking pan to use?  I used 10-inch round high-sided cast-iron skillet. You can also use a 9x3-inch springform pan. Or, use a high-sided 9-inch regular round cake pan (make sure it's at least 2 inches tall, or taller, not the short kind). 
  • Use a scale to measure flour or aerate the flour well. Aerate the flour by fluffing it with a spoon and adding it into your measuring cup with the spoon instead of just packing the flour into the cup. This will prevent the flour from overpacking.  Overpacking the flour results in a denser cake texture.
  • Do not overmix the cake batter. Be sure to combine the liquid and dry cake batter ingredients thoroughly without overmixing. Overmixing will result in a dense texture.
  • While this cake tastes the best when made with fresh yellow peaches, you can also use canned peaches (drained really well) or frozen peaches (thawed). This is great because this cake can be made year-round!
  • You can use either sour cream or Greek yogurt.
  • Halfway through baking, add extra peaches and blueberries on top of the cake for presentation purposes, and return the cake to baking.
  • Can you make it gluten-free? I have tested this recipe with King Arthur Measure for Measure Gluten-Free flour and it worked great! Just follow the recipe as is.

     

Nutrition

Calories: 214kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 97mg | Potassium: 146mg | Fiber: 2g | Sugar: 23g | Vitamin A: 388IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg