Peach Skillet Cake With Sorghum Flour Recipes
PEACH SKILLET CAKE WITH SORGHUM FLOUR
You'll need a skillet to capture all the goodness of this dessert. Create the vanilla cake batter using gluten-free sorghum flour, arrange the peach slices on top and bake to a golden brown. A dollop of whipping cream adds to the yum factor.
Provided by The Sorghum Checkoff
Categories The Sorghum Checkoff
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Prepare a 10-inch, ovenproof skillet with cooking spray.
- Whisk together sorghum flour, baking powder, baking soda and salt. Set aside.
- In separate bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add vanilla. Beat in eggs and buttermilk. Add dry ingredients and mix until blended.
- Pour batter into prepared skillet. Place peach slices in spiral fan on top. Sprinkle with cinnamon sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
- The batter bakes up around the peaches. Let cool slightly before serving. Cake can be served as rustic dessert topped with whipped cream sweetened with sorghum syrup or as a breakfast cake.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 37.7 g, Cholesterol 85.4 mg, Fat 7.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 4.3 g, Sodium 291.2 mg, Sugar 18.8 g
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