Peach Cake

A rich skillet cake from the Silver Palate cookbook.

4 Tbsp unsalted butter
1/4 cup sugar
1 egg
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup milk
3 ripe peaches, peeled and sliced
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
4 Tbsp unsalted butter

Preheat oven to 350°F. Grease a heavy 9-inch skillet. Cream butter and sugar until light. Beat in egg. Combine dry ingredients. Beat half into the creamed mixture; beat in half of milk. Repeat, mixing well.

Pour into prepared skillet. Arrange peach slices on top of batter beginning from the outside edge and continuing in a circular pattern. Bake 25 minutes.

Using a pastry blender, cut ingredients for topping together. Crumble topping over peaches and bake another 8 minutes. Serve warm with cream or ice cream.

Makes 8 servings

Allergy Warning: Contains MilkContains EggsContains Wheat

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