This easy peach cake goes together very easily and makes for a rustic presentation when you use a cast iron skillet. The dessert is equal part cake and topping so it's nicely balanced. You get a bite of the moist cake, sweet peaches and crunchy topping in every mouthful. I make this cake when the peaches are fresh at the farm stand and are especially juicy and sweet. It is perfect for summer outdoor parties because you can take it and serve it right from the skillet.
Recipe:
4 tablespoons unsalted butter
1/4 cup sugar
1 extra-large egg, room temperature
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
3 ripe peaches peeled and sliced tossed with 1/4 teaspoon fresh lemon juice
Preheat oven to 350 degrees, spray a heavy 8-inch skillet with non-stick cooking spray.
Mix butter and sugar in a large bowl, beat in egg. Combine dry ingredients and add to the mixture alternating with the milk. Pour batter into the skillet and arrange the peach slices over the top in any pattern you like.
Bake for 30 minutes then sprinkle the topping over the peaches and continue baking 10 more minutes until nicely browned.
Topping:
1/2 cup sugar
1/3 cup gluten free oatmeal
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
4 tablespoons unsalted butter
Mix in a small bowl with your fingers until crumbly.
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