Vegan Peach and Blackberry Skillet Cake

Keep those entries into the Peas and Thank You cookbook giveaway coming! You have a week, and you won’t be sorry.

Last Thursday morning, I took my chem final. After three hours and fourteen problems, I came home and promptly baked the following skillet cake for myself. It says a lot about how I felt about the exam that my first instinct was to bake myself a treat (don’t ask.) The good news is that it’s also a sign that I really have come to love baking.

This is a strange marriage of cobbler and upside down cake. I say this without every having made either a proper cobbler or a proper upside down cake. I have made Susan’s outstanding peach upside down cake, and this is similar, but it’s also cobbler like in that the fruit is on the bottom, not the top. It differs from a cobbler in that it’s a light sponge cake, not a biscuit-like topping.

In fact, I should probably stop trying to find a way to sum up what this cake is, except to say, it’s delicious. And beautiful, and a perfect use of summer produce. The next time you take an exam that doesn’t go your way, or encounter any other of life’s little vicissitudes, give this peculiar hybrid of a summer dessert a chance.

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Peach and Blueberry Skillet Cake (vegan, can easily be gluten free, soy free)

Makes 10 Servings

1 lb frozen peaches
10 oz (about a pint) frozen blackberries

1 1/4 cup whole wheat pastry flour or gluten free flour mix
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup almond milk
1/4 cup coconut or safflower oil
1/3 cup applesauce
1/2 cup sugar
1 teaspoon vanilla extract

1) Preheat oven to 350 degrees. Place all frozen fruit in a cast iron skillet.

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2) Whisk together flour, baking powder, salt. Make a well in the center and add the almond milk, oil, applesauce, sugar, and vanilla. Mix to combine.

3) Pour cake batter over fruit. Reserve some blackberries for the top.

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Place skillet into oven and bake for 45 minutes, until golden brown on top. Let cool as much as possible before serving, as fruit will be quite wet in this particular recipe.

Serve with some of my raw whipped cream. Don’t leave that part out:

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If that doesn’t make you want to break out the skillet, I don’t know what will.

On that note, I’m off for the day. I’m sorry that this week has been a lot of brief and not-so-contemplative posts. Not to mention a dearth of raw food: I’ve been doing a lot of cooking for friends this week, which means my raw eats are salad, salad, and more salad. The good news is that you now have a week of NYC posts AND recipes AND some musings to look forward to. May the end of August begin!


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