Peach Skillet Cake With Sorghum Flour
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt4 tbsps
Butter (room temperature)2 cup
Granulated Sugar3 large
Egg1 tsp
Vanilla1 cup
Low-Fat Buttermilk2 tbsps
Cinnamon Sugar (for topping)Directions:
1
Preheat oven to 350 degrees F
2
Prepare a 10-inch, ovenproof skillet with cooking spray
3
Whisk together sorghum flour, baking powder, baking soda and salt
4
Set aside
5
In separate bowl, beat butter and sugar with a mixer on medium speed until light and fluffy
6
Add vanilla
7
Beat in eggs and buttermilk
8
Add dry ingredients and mix until blended
9
Pour batter into prepared skillet
10
Place peach slices in spiral fan on top
11
Sprinkle with cinnamon sugar
12
Bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes
13
The batter bakes up around the peaches
14
Let cool slightly before serving
15
Cake can be served as rustic dessert topped with whipped cream sweetened with sorghum syrup or as a breakfast cake