We loved this cake, and I used a 12-inch cast iron skillet…but, next time I will do the exact same recipe in my one-size-larger pan. That way the cake will be slightly thinner and perhaps a bit gooey-er? If you’d like any more tips, definitely check out the original recipe on Half Baked Harvest – enjoy!
14 T. (~200 g) butter
1/2 c. plain Greek yogurt or sour cream, room temperature AND 3 eggs, room temperature
3/4 c. sugar AND 1 T. vanilla
1 c. whole milk, room temperature
2 3/4 c. flour AND 1/2 t. kosher salt
1 1/2 t. baking powder AND 1/2 t. cinnamon
4 to 6 ripe peaches, peeled and thinly sliced
Sprinkle – 3/4 c. sugar AND 1 T. cinnamon
Preheat the oven to 375, cut out parchment large enough to line a 12-inch (or larger) skillet with overhang, then set the parchment aside for a minute. Add the butter to your chosen skillet over medium heat and cook and swirl for a couple of minutes until it starts to brown and smells roasted. When the butter is ready, carefully pour it into the bowl of your electric mixer. Now line the same skillet with the prepped parchment and butter the parchment – it’s okay if everything is melty and messy!
To the bowl with the browned butter, add in the yogurt, eggs, sugar, vanilla and milk and beat until just combined. Add the flour, salt, baking powder and cinnamon and mix again until just combined. In a separate small bowl or measuring cup, stir together the sugar and cinnamon for the ‘sprinkle’.
Spread 3 tablespoons of the sprinkle on the bottom of your prepared skillet and arrange half of the peach slices in a single layer, then shake on another 2 tablespoons of the sprinkle over the peaches. Scrape all of the batter evenly over the peach layer, then sprinkle on another 2 tablespoons of the cinnamon sugar. Arrange the remaining peaches in a single layer then evenly distribute the remaining sprinkle over the peaches.
Bake for 45 minutes to an hour (mine was closer to an hour, as it was fully loaded with peaches), until it’s a deep golden brown and a knife inserted into the center comes out clean. Allow the cake to sit and set in the skillet for about 10 minutes before using a knife to loosen it around the edges and then carefully inverting it onto a large platter or serving plate. Carefully remove the parchment (preferably with your family watching!) and then serve it up in large slices with ice cream or whipped cream.