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
  • Cake
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Stir mint into peach mixture. Serve with pound cake.
Recipe by Southern Cast Iron at