From: Half Baked Harvest
A deliciously simple skillet cake...add a dollop of vanilla bourbon cream for a show-stopping look, with minimal effort!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10
A deliciously simple skillet cake...add a dollop of vanilla bourbon cream for a show-stopping look, with minimal effort!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10
Ingredients
- 1 3/4 sticks (14 tablespoons) salted butter
- 1/2 cup plain Greek yogurt or sour cream
- 3 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup whole milk, at room temperature
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon plus, 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 4-5 peaches, thinly sliced
Bourbon Cream
- 1/2 cup heavy cream
- 1 tablespoon bourbon (optional)
Instructions
- Preheat the oven to 375 degrees F. Add the butter to a 10-12 inch oven-safe skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and carefully pour all but 1 tablespoon of the butter into a large mixing bowl. Grease the skillet with the butter left in the skillet, making sure every inch of skillet has been buttered. Set the skillet aside.
- To the mixing bowl with the browned butter, add the yogurt, eggs, 3/4 cup sugar, the vanilla, and milk, beating until combined. Add the flour, baking powder, 1/2 teaspoon cinnamon, and the salt. Mix until just combined.
- In a small bowl, mix the remaining 3/4 cup sugar and 1 tablespoon cinnamon.
- Sprinkle the bottom of the buttered skillet with 3 tablespoons of cinnamon sugar. Arrange the peach slices in a single layer over the sugar, then sprinkle the peaches with 2 tablespoons cinnamon sugar. Pour the cake batter over the peaches. Sprinkle the top of the cake with 2 tablespoons cinnamon sugar, then arrange the remaining peach slices on top. Sprinkle with the remaining cinnamon sugar.
- Place the skillet on a baking sheet. Transfer to the oven and bake 45 minutes, until the top is deep golden brown. Let the cake cool in the skillet for 5 minutes. Run a knife around the edge to loosen. Carefully invert the cake onto a serving plate. Let cool slightly.
- In a large bowl, using an electric mixer, beat the cream and bourbon on medium-high speed until soft peaks form, 3-4 minutes. Cut the cake into wedges. Serve warm, topped with whipped cream.
