Full disclosure, peeps: although I’ve had a collection of cast iron skillets for kind of a while now, this is the first time I have ever baked a skillet cake in one. Crazy, right? It’s like baking a single-layer cake in a 9- or 10-inch cake pan, but looks about a billion times more gorgeous. I had high expectations for this skillet cake: I wanted it to be super easy to throw together (it is), super moist and deeply vanilla-flavored (check), as yummy for breakfast, as it is for a snack, or a dessert after dinner (triple check) and as tasty for an adult as it is for a picky kid (not that I know anything about picky kids . . .).
The skillet cake is oil based which contributes to its moistness and is mixed by hand (no pesky mixers to clean). The peaches are not peeled, making them an easy ingredient to work with and gorgeous to look at (I love the pink hue the skins impart). A generous sprinkling of Turbinado sugar atop the cake pre-bake contributes a delightful crunchy texture (yes, texture can be “delightful”).
Finally, I used sour cream as my “liquid” ingredient, as I love the tang it imparts in a cake and because I was given the opportunity to work with a sour cream I had never purchased before: DairyPure® (read: sponsored ad). I was happy to do so, as the milk used by DairyPure® is artificial growth-hormone, as well as anti-biotic free, quality tested, cold-shipped, and from cows fed a healthy diet. Check out the DairyPure® coupon-link, here.
This cake is a quick week-night dessert game-changer (we’re talking practically one-bowl here), and though I love it with peaches, I could imagine it being equally as scrumptious with berries or cherries or plums (and come winter: apples . . . ). And if, like me, you have yet to use your cast-iron pan as a baking vessel, you’re in for a real treat.
[yumprint-recipe id=’117′]I’ve got lots more cake recipes, so don’t forget to check them out!
