Peach Skillet Cake with Sorghum Flour

You'll need a skillet to capture all the goodness of this dessert. Create the vanilla cake batter using gluten-free sorghum flour, arrange the peach slices on top and bake to a golden brown. A dollop of whipping cream adds to the yum factor.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 241 Calories

Ingredients

• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 3 large eggs
• 4 tablespoons butter, room temperature
• 1 teaspoon vanilla
• ⅔ cup granulated sugar
• 1 ¼ cups gluten-free sorghum all-purpose flour
• ⅓ cup low-fat buttermilk
• 2 fresh peaches, peeled and sliced (may use canned)
• 2 tablespoons cinnamon sugar for topping

Recipe Instructions

Step 1

Preheat oven to 350 degrees F. Prepare a 10-inch, ovenproof skillet with cooking spray.

Step 2

Whisk together sorghum flour, baking powder, baking soda and salt. Set aside.

Step 3

In separate bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add vanilla. Beat in eggs and buttermilk. Add dry ingredients and mix until blended.

Step 4

Pour batter into prepared skillet. Place peach slices in spiral fan on top. Sprinkle with cinnamon sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Step 5

The batter bakes up around the peaches. Let cool slightly before serving. Cake can be served as rustic dessert topped with whipped cream sweetened with sorghum syrup or as a breakfast cake.