Strawberry Peach Skillet Cake Recipe
A bright and summery fruit cake made in a cast iron skillet. This strawberry peach skillet cake is topped with an irresistible buttery brown sugar crumble.
Servings: 14 slices
Calories: 245kcal
Ingredients
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher sea salt
- 2 large fresh peaches peeled and cut into 1/4-inch thick slices
- 2 cup fresh strawberries cut into 1/4-inch thick slices
For the Topping
- 1/2 cup all purpose flour
- 1/3 cup brown sugar packed
- 1/8 tsp ground cinnamon
- 1/4 cup unsalted butter cold
Instructions
- Preheat oven to 350 degrees. Line a 10-inch cast iron skillet with parchment paper or generously butter and flour it, set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add extracts, then beat in the eggs, one at a time, mixing well after each addition.
- In a medium bowl, whisk together the flour, baking powder and salt. Using a rubber spatula, fold in the dry ingredients to the wet ingredients. Mix just until combined.
- Pour the batter into the prepared skillet. Top with peaches, then strawberries. Gently press the fruit into the batter.
- In a small mixing bowl, whisk together the flour, brown sugar and cinnamon. Using a pastry blender, cut in the cold butter until pea-size clumps form. Sprinkle the crumble over top.
- Place in oven and bake for 40-50 minutes or until the center of the cake is set and the top is golden brown. Remove from the oven and allow to cool in the pan for 30 minutes before serving or removing.
Nutrition
Serving: 14serving | Calories: 245kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 107mg | Potassium: 158mg | Fiber: 1g | Sugar: 19g | Vitamin A: 463IU | Vitamin C: 14mg | Calcium: 37mg | Iron: 1mg