The skillet peach cake is a delicious and super soft dessert that can be prepared in just a few minutes without beating anything and is cooked in a skillet.
These days it’s very hot, and no one wants to turn on the oven. Skillet cooking happens at a very low heat without further heating up the environment, and the result is fantastic. I guarantee that no one will notice the difference compared to cakes cooked traditionally in the oven. If you want, you can also try cooking my 5-minute cakes, the soft peach and yogurt cake or the paradise apple cake in a skillet.
This method allows you to prepare very soft and genuine cakes perfect for the whole family’s breakfast. However, you need to pay attention to the cooking. You should use a non-stick skillet with a thick bottom, and the flame should be very low. If you can, use a heat diffuser so that the cake cooks evenly and be patient. Depending on the type of skillet used and the power of your burner, cooking times may vary by up to 10 minutes.
Here are some cakes to try with summer fruits:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Summer
- Energy 231.09 (Kcal)
- Carbohydrates 35.49 (g) of which sugars 18.95 (g)
- Proteins 3.90 (g)
- Fat 9.23 (g) of which saturated 2.24 (g)of which unsaturated 6.49 (g)
- Fibers 0.88 (g)
- Sodium 15.41 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup potato starch
- 3 eggs (medium)
- 3/4 cup sugar
- 1/2 cup peanut oil (or 1/2 cup (1 stick) of soft butter)
- 1/2 cup milk
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated)
- 3 nectarines (firm and sweet)
- 1/4 cup brown sugar
- 1 tablespoon butter
- to taste vanilla powdered sugar
Tools
- 1 Skillet non-stick, 11-inch diameter with a thick bottom and lid
- 1 Cutting Board
- 1 Bowl
- 1 Scale
- 1 Whisk
Procedure
Grease the 11-inch diameter skillet very well and sprinkle the bottom with brown sugar.
Wash the peaches and slice two of them and dice one into small cubes. Arrange the slices in a radial pattern on the skillet’s bottom.
In a bowl, sift the flour with the potato starch and baking powder, add the sugar, and mix.
In another bowl, mix with a whisk the eggs, milk, oil, vanilla, and grated lemon zest.Add the liquid ingredients to the dry ingredients, mixing with a whisk for a few seconds, just enough to combine.
Pour the batter over the peaches and sprinkle the diced peaches on top.To cook the peach cake, you need a non-stick skillet with an 11-inch diameter and a thick bottom.
Cover the skillet with a lid and cook the peach cake for 35 minutes over very low heat (if you have one, use a heat diffuser to improve the heat distribution).
After 35 minutes, check that the surface of the cake doesn’t have any raw spots (if so, extend the cooking time until done), gently flip it using the lid, and cook on the other side for 10 minutes.
Do the toothpick test to check for doneness, and if necessary, extend the cooking time for a few more minutes.
The skillet peach cake is ready. Place it on a plate, let it cool, and sprinkle with powdered sugar.
Advice
Storage
The skillet peach cake can be stored at room temperature for 2-3 days. If the external temperature is very high, I recommend storing it in the refrigerator and letting it sit at room temperature for 30 minutes before serving or warming the portion you need in the microwave.
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