Blogging Marathon #68 Week 5 Day 5
Dish: Skillet Peach Blueberry Cake
Today is the last day of this month's Cooking Carnival. For this last week I have been posting desserts and this one is the last of the series. I shot this recipe a few weeks back, but was unsure if it would make it to the Marathon. While we enjoyed part of this skillet cake for breakfast, snack and dessert; I was not completely convinced if this qualifies as dessert. But over the last couple of weeks, I have been craving for this fruity cake post dinner, and decided IT IS a dessert. For folks who disagree, you may choose to enjoy it for breakfast.
I made this recipe in the week that I visited the Farmer's Market on Sunday and got home a big bag of peaches, two boxes of berries and extra large eggs. By Tuesday, we were bored of both fruits and the expiry of the eggs was fast approaching. So I searched everywhere for a recipe that would help me finish almost everything at once! I chanced on this one. It was spot on and I decided to give it a shot.
The result was perfect. The cake turned out super moist and really tasty. Almost as soon as I mixed the dry ingredients, I wanted to bake a whole wheat version of this. But it was all mixed already and baked it with All purpose. Next time I am going to bake a whole wheat version of this amazing cake. Most of the ingredients in the recipe will be easily available in any pantry. The original recipe had sour cream but I was out of it so used Greek yogurt and it worked just fine. From start to finish the cake takes an hour, but most of it is baking time. We loved this version of the cake, hope you all do too!
Ingredients (Barely adapted from here)
Allpurpose Flour 1 ½ cup
Brown Sugar ¾ cup
Unsalted Butter ½ cup
Greek Yogurt ⅔ cup
Peaches 3 medium
Blueberries 1 cup
Baking Powder 1 tsp
Baking Soda ½ tsp
Vanilla Extract 1 tsp
Nutmeg Powder ¼ tsp
Salt a pinch
In a bowl sift the flour, baking powder, baking soda, salt and nutmeg. Mix well and set aside. Chop one peach into chunks and slice the remaining two. Divide the blueberries into two parts.
In another bowl beat butter and sugar till light and creamy. Once it is creamy, add the eggs (at room temperature) and whisk to a smooth mixture. Then add the yogurt and vanilla extract. Whip once again. Finally add the dry ingredients and mix. Do not overmix.
Preheat oven to 350 F/ 180 C. Grease a skillet with nonstick spray and keep ready. Finally fold in the diced peaches and half the blueberries. Mix slowly. Pour the batter into the skillet. Place the peach slices around the sides and place the blueberries in the centre.
Bake for 40-45 minutes, till the crust is golden brown. Remove and cool. Serve warm or cold with a side of Vanilla Ice cream.