This skillet pound cake recipe is one of Southern Plate author Christy Jordan’s favorites–the fresh peach sauce oozes down, making every bite explode with peach sweetness.
Christy Jordan's Skillet Pound Cake with Peaches
Serves: approximately 8 servings
- Peach sauce
- ½ cup sugar
- ½ cup water
- ⅛ teaspoon salt
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- 4 cups sliced fresh peaches
- 1 cup butter, softened
- 1 cup sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar
- 2 tablespoons chopped fresh mint
- For peaches: In a small saucepan, bring sugar, 1⁄2 cup water, and salt to a boil over high heat. Cook 1 minute. Remove from heat; stir in lemon juice and vanilla. Pour into a medium bowl; let cool. Add peaches; cover, and refrigerate 2 hours to overnight.
- Preheat oven to 325°. For cake: In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to egg mixture. Beat in vanilla. Spoon batter into a 10-inch cast-iron skillet, smoothing top with an offset spatula.
- Bake until a wooden pick inserted in center comes out clean, approximately 35 minutes. Let cool completely on a wire rack. Sprinkle with confectioners’ sugar.
- Stir mint into peach mixture. Serve with pound cake.