Skillet Peach Breakfast Cake

By Kristan Raines
Images
Skillet Peach Breakfast Cake
Serves
Makes 8 servings
Ingredients
2 cups unbleached all-purpose flour, plus 1 tablespoon for dusting raspberries
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
1 cup granulated sugar
1 large lemon, zested
1 cup 2% or whole-fat Greek yogurt
1 cup vegetable oil, plus extra for greasing pan
2 large eggs
1 teaspoon vanilla bean paste
1 large peach, thinly sliced
Confectioners’ sugar, for dusting

 
Procedure
Heat the oven to 325°F. Lightly grease a 9’’ skillet.

To a large bowl, add 2 cups flour, baking powder, baking soda, and salt; whisk together and set aside.

To a separate medium bowl, add the sugar, zest, yogurt, oil, eggs, and vanilla; whisk until smooth and well combined.

Add the wet ingredients to the dry mixture; stir until just combined.

Spread the batter evenly in the skillet and top with sliced peaches.

Bake for 50 minutes, or until the cake is firm to the touch but still very moist in the center. If the cake begins to brown too much, cover with foil. Cool on a wire rack.

To serve: Dust cake with confectioners’ sugar and serve with remaining sliced peaches.

 

Skillet Peach Breakfast Cake

By Kristan Raines
Serves
Makes 8 servings
Ingredients
2 cups unbleached all-purpose flour, plus 1 tablespoon for dusting raspberries
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
1 cup granulated sugar
1 large lemon, zested
1 cup 2% or whole-fat Greek yogurt
1 cup vegetable oil, plus extra for greasing pan
2 large eggs
1 teaspoon vanilla bean paste
1 large peach, thinly sliced
Confectioners’ sugar, for dusting

 
Procedure
Heat the oven to 325°F. Lightly grease a 9’’ skillet.

To a large bowl, add 2 cups flour, baking powder, baking soda, and salt; whisk together and set aside.

To a separate medium bowl, add the sugar, zest, yogurt, oil, eggs, and vanilla; whisk until smooth and well combined.

Add the wet ingredients to the dry mixture; stir until just combined.

Spread the batter evenly in the skillet and top with sliced peaches.

Bake for 50 minutes, or until the cake is firm to the touch but still very moist in the center. If the cake begins to brown too much, cover with foil. Cool on a wire rack.

To serve: Dust cake with confectioners’ sugar and serve with remaining sliced peaches.