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Roasted Peach Skillet Cake Recipe
In a few short hours I’m packing up and heading off to Maine for a trip with my tiny 9th grade class. We’ll paddle for hours to reach a remote island where we’ll set up camp. We’ll have transformative conversations (and roasted marshmallows) around a campfire. What we won’t have are computers.
I have so much I need to get done that I admit it’s giving me hives to leave my laptop at home. I know some folks say (or, apparently without noticing the irony, make inspirational YouTube videos illustrating) that technology robs us of peace. And that’s sometimes true. But in a lot of ways, technology has helped me make space for peace. The apps in the slideshow above are one example (Insight Timer and Calm are my favorites). But technology also connects me to other people. I’ll miss my computer and I don’t feel guilty about that.
Still, I’m excited to not be able to do work. I’m excited for a hard paddle. I’m excited for the beautiful water. I’m excited for the kids’ excitement. I’m excited for lobster rolls. I’m excited to see the stars!
I leave you with this sweet little skillet cake to hold you over while I’m gone: a tender yellow cake overstuffed with tender, sweet roasted peaches. Make sure the peaches you choose are very ripe to get the full, heavy end-of-summer effect! And come follow me on Instagram for photos of Maine! (what, you didn’t think I was going to leave my phone behind, did you?!)
One year ago: Easy Carrot Cake with Whipped Icing
Two years ago: Gooey Carmelitas
Three years ago: End of Summer Berry Cobbler
Four years ago: Sweet and Spicy Pickled Grapes with Goat Cheese
Five years ago: 48 Homemade Breakfast Cereals
Six years ago: Red Velvet and Oreo Kisses
- 1/2 cup butter
- 1/2 cup water
- 1 1/8 cups cake flour
- 1 cup white sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/4 cup sour cream
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 8 peaches, peeled and quartered (I use this method on very ripe peaches)
- 6 tablespoons butter, melted
- 6 tablespoons sugar
- 1/2 teaspoon cinnamon
- vanilla bean ice cream, for serving
- To make the cake: Preheat the oven to 375 degrees and prepare a 10-inch oven-safe skillet sprayed with cooking spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour, sugar, baking soda, and salt before whisking in the egg, sour cream, almond extract, vanilla extract. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs.
- Roast your peaches: Preheat the oven to 350 degrees F. Line a baking sheet with foil sprayed with cooking spray. Arrange the peach quarters in a single layer (I separated mine so they weren't touching) on both baking sheets. Brush them well with the melted butter. Mix the cinnamon and sugar together. Sprinkle all of the sugar/cinnamon mixture over the peaches. Roast the peach quarters for about 15 minutes or until a fork slides easily through.
- Top cake with roasted peaches and serve immediately with vanilla bean ice cream.