Recipe: Fresh Peach Skillet Cake with Crumble Topping

FRESH PEACH SKILLET CAKE
Source: The Silver Palate Cookbook by Julee Rosso, Sheila Lukins

4 tbsp unsalted butter, softened
1/4 cup sugar
1 egg
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup milk
3 fresh, ripe peaches, peeled and sliced
TOPPING:
1/2 cup sugar
4 tbsp unsalted butter, softened
1/2 tsp cinnamon
1/4 tsp fresh grated nutmeg

Preheat oven to 350 degrees. Grease well, a 9-inch heavy cast iron skillet.

Cream butter and sugar until light and fluffy; beat in egg.

Sift dry ingredients together. Beat half into creamed mixture, beat in half of the milk. Repeat, beating well. Pour batter into prepared skillet. Arrange peach slices on top of batter.

Bake 25 minutes.

MEANWHILE PREPARE TOPPING:
In a small bowl, cut the topping ingredients together with a fork.

After cake has baked for 25 minutes, open the door and quickly crumble topping over peaches. Close the door and bake for 8 minutes or until cake is firm and has pulled away from the edges of the skillet.

Serve warm.