When I first made this cake over the weekend, I was a little skeptical. I don't think I've ever actually had a dessert that included spices that are usually associated with savory foods. And I definitely didn't think my picky chocolate-loving, peach-hating father would like it. But, two slices later, we had a verdict, and it was good.
There are a number of wonderful things about this cake, for one, since you make it in a cast iron skillet, it cooks up pretty fast for a cake. The second thing is that this cake is extremely versatile, the first time I made it I used all peaches, the second time apples and peaches (to appease said picky father). But I also think it would be great with plums, apricots and lots of other fruits. Don't have rosemary? Try thyme or even basil. The options are endless. Finally, the crumb of this cake is ridiculously good. Hearty, yet light, thanks to the addition of barley flour.
So, if you're in need of a quick and easy summer dessert and are looking for a use for your cast iron skillet, try this cake. It may surprise you!
Apple Peach Rosemary Skillet Cake
Recipe note: Although this version of the cake features apples and peaches, I prefer the all peach version, but feel free to experiment!
Adapted from My Baking Addiction
Serves 10. 171 calories - 5.2g fat - 27.5g carbs - 1g fiber - 3g protein
- 4 tablespoons unsalted butter, room temperature
- 3/4 cup barley flour
- 1/2 cup, plus 2 tablespoons all-purpose flour
- 2 tablespoons corn starch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons chopped fresh rosemary leaves
- 3/4 teaspoon coarse salt
- 3/4 cup white sugar
- 1 large egg, whole
- 1 large egg white
- 2 tablespoons unsweetened applesauce
- 3/4 cup low-fat buttermilk (or 2/3 cup milk and scant 1 tbs vinegar)
- 1 large peach, sliced
- 1/2 large apple, sliced
- 2 tablespoons turbinado sugar or sugar in the raw
1. Preheat oven to 375 degrees. Spray a 10 inch cast iron skillet with cooking spray.
2. In a medium bowl, whisk together flours, corn starch, baking powder, baking soda, rosemary and salt.
3. In the bowl of an electric mixer, cream together butter and 3/4 cup of sugar until light and fluffy. Beat in egg, egg white and applesauce. With the mixer on low, add flour mixture in three additions, alternating with the buttermilk. Be sure to start and end with the flour mixture.
3. Pour batter into prepared skillet and smooth with an offset
spatula. Arrange peach and apple slices on top of batter. Sprinkle 1 tablespoon sugar in the raw over top.
4. Bake for 35-40 minutes or until toothpick inserted into the cake comes out clean. Immediately top with final tablespoon of sugar in the raw. Allow cake to cool slightly before slicing.