Sunday, August 14, 2011

Summer Skillet Peach Cake


Summer Skillet Peach Cake
serves 8

3 eggs
1/3 C honey
1 T water
2 T butter melted
1 1/2 C blanched almond flour
1/2 tsp salt
1/2 tsp cinnamon
3/4 C peeled and diced fresh peaches, about 1 peach
1 C Honey Yogurt
Preheat the oven to 350
Butter a clean 9" cast iron skillet
Whisk the eggs, honey, water, and 2 T cooled melted butter
Mix in the blanched almond flour, salt and cinnamon
Gently fold in the diced peaches
Pour the batter into the buttered skillet and cover with a piece of aluminum foil gathered tightly around the edge of the skillet
Bake for 25-28 minutes, the cake will be slightly sticky to the touch
Remove from heat and let cool completely before loosening the edges and removing from the pan
Slice into 8 wedges and top with yogurt sweetened with honey

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