Tender with a hint of tangy buttermilk, this simple skillet cake is a great way to use up a big basket of peaches from the farmers’ market.
Peach Buttermilk Cake
Serves: Makes 1 (10-inch) cake
- 3 cups sliced peeled fresh peaches
- 2 cups granulated sugar, divided
- 1 tablespoon cornstarch
- 2 cups whole buttermilk
- ½ cup unsalted butter, melted and cooled.
- 2 large eggs
- 2½ cups all-purpose flour
- ½ cup plain yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- Garnish: confectioners’ sugar
- Preheat oven to 400°. Spray a 10-inch cast-iron skillet with cooking spray.
- In a medium bowl, stir together peaches, ½ cup granulated sugar, and cornstarch.
- In a large bowl, whisk together buttermilk, melted butter, and eggs. In another large bowl, whisk together flour, cornmeal, baking powder, ginger, and remaining 1½ cups granulated sugar. Stir flour mixture into buttermilk mixture until combined. (Batter will be thick.) Spread batter into prepared pan. Place peaches on top of batter, leaving a ½-inch border. Pour remaining juices onto peaches.
- Bake for 10 minutes. Cover with foil, and continue baking until a wooden pick inserted in center comes out clean, 45 to 55 minutes more. Let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired.