Peach and Blackberry Skillet Cake
August 17, 2011

Peach and Blackberry Skillet Cake | The Full Helping

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. That I was desperately in need of dessert therapy, unfortunately, says a lot about that test and how it went. But the good news is that I’ve clearly come to love baking, and this summery peach and blackberry skillet cake is the latest evidence.

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.) It’s like a cobbler in that the fruit is on the bottom, not the top. It’s like an upside down cake in that it’s cakey, rather than biscuit-like, but it probably has less rise than a traditional upside down cake, and of course it’s baked in a skillet, rather than a pan or mold.

Peach and Blackberry Skillet Cake | The Full Helping

I should probably stop trying to find a way to sum up what this cake is, except to say that it’s delicious. And it’s beautiful, along with being a perfect vehicle for 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.

Peach and Blackberry Skillet Cake | The Full Helping

Peach and Blackberry Skillet Cake
Recipe Type: dessert
Cuisine: vegan, soy free option, gluten free option, tree nut free
Author: Gena Hamshaw
Prep time:
Cook time:
Total time:
Serves: 8 slices
Ingredients
  • 1 lb fresh or frozen peaches, peeled and cut into thin slices
  • 10 oz (about a pint) fresh or frozen blackberries
  • 1 1/4 cups whole wheat pastry flour or gluten-free, all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup soy or almond milk
  • 1/4 cup melted coconut oil or canola oil
  • 1/3 cup applesauce
  • 1/2 cup organic cane sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350F. Place all fruit on the bottom of an oiled, 12-inch cast iron skillet.
  2. Whisk together flour, baking powder, and salt. Make a well in the center and add the almond milk, oil, applesauce, sugar, and vanilla. Mix to combine. Pour the cake batter over the fruit.
  3. Place the skillet into the oven and bake for 35-45 minutes, until golden brown on top. Let cool as much as possible before cutting into wedges and serving. The fruit on the bottom will be bubbly and warm. Enjoy!

Peach and Blackberry Skillet Cake | The Full Helping

The cake is particularly good with some of my raw whipped cream!

On that note, I’m off for the day. I’m sorry that this week has been a lot of brief posts, but the good news is that an August break is now on the horizon, so more recipes and musings are to come. Have a good one!

xo
Images courtesy of Lighter

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    40 Comments
  1. Also I have to use fresh fruit, as the peaches and blackberries are just too amazing right now.What is your experience with this recipe with that?Thanks

  2. I want to make this today and I get why the skillet would make it amazing….. and wondering since I don’t have a skillet right now could I make this in a ceramic tart dish? please respond asap if you are available. Thanks, love your blog!

  3. WOW! I think I might try and just use a bit of stevia in place of the sugar. This looks beautiful! And love the sound of “skillet cake”. To me it means I don’t have to worry about a “shape” or frosting!

  4. I love peach and blueberry cobbler so I’m sure I’d love this skillet cake as well! Once our new kitchen is done, I will have to make it….. or you could invite me over and make it for me! 😉 Kidding, of course! By the way, the new blog layout is beautiful! Simple and clean but pleasing to look at. Have fun in NYC!

  5. Thank you for sharing recopies and information. Each time I read your blog and article mentioned, it helps me to stay on track and stay motivated. This is not just weight loss, it is also life style. Your blog helped me and my family to stay motivated on stay on track.

  6. Wow that looks delicious! I’m going to have to make it. I love to bake….I wonder if I’ll be able to find time with a new baby??? I’m going to have to find time for sure! Thanks for the recipe!

  7. Hi Gena,

    I never comment on anything, but I’ve been following your blog for a while and I think you have the best raw blog out there. Your recipes are always simple and delicious and your site is so well organized and appealing for someone who is borderline ADD. 🙂 Thanks for doing what you do so well!

    AND, this recipe looks delicious, but the way! I was planning to buy a cast iron skillet and I will DEFINITELY be making this recipe!

    -Ro

  8. Looks delicious Gena! I had made a skillet cake before – ok – a really long time ago and remember it coming out and enjoying! now seeing yours makes me want to go and bake one now 🙂 I know you are super busy lately but just wanted to say hi and that Michelle and I are thinking of ya. We hope all is well in DC!
    Have a wonderful day!
    xoxo
    Lori

  9. Gena I don’t think you understand how much I love cobblers and how much this just rocked my world…I’m so excited that all of these ingredients are in my cupboard and that I can whip one up on a whim!

  10. Hi Gena,
    My name is Jessy, I am 19, and I have recently gone vegan, also eating 95% raw. I have been eating this way for 5 months and feel great. The main reason I did this was to feel great, and clear up my acne. I am starting to notice that I am
    bruising easily on my legs, and my hair seems that it is falling out, very
    slowly though. I would love some advice and some tips! I absolutely LOVE your
    blog, I check it every other day!

    Thanks,
    Jessy

    • I hope Gena doesn’t mind me responding to you but I wanted to help. There can be a multitude of reasons for what you’re experiencing and without knowing more I couldn’t say for sure, but these are classic symptoms of mineral deficiency. If you eating very green raw foods this may mean you also have poor nutrient absorption and thus digestive imbalances to correct. Ive also seen this happen when people are on high fruit diets. Hope that helps!

  11. Gorgeous. And I don’t mind the cooked posts at all. . . love ’em just as much as the raw. (Though of course I always love your contemplative posts!). And so sorry we missed ya when we were in NYC a couple weeks ago–have a wonderful trip home! 🙂

  12. that looks amazing! I did a double take when I saw this picture in my google reader. I’m not used to seeing baked goods under Choosing Raw! I’m moving to NYC tomorrow. I’m excited and a little nervous.

  13. First, never apologize for what you do or don’t post. Truth be told, I read every single post of yours and I would have never thought any of this. Would have never occurred to me til you said it, even though I disagree 🙂
    “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 think your posts have been great! Sometimes shorter is sweeter.

    Espeiclaly when it involves skillet cake!!! WOW, that looks soooo good! And it vegan, one pan, and a dessert. I am all over it!

    It actually reminds me, a bit, of this mixed berry clafoutis that I made about 6 weeks ago. Basically you make an almost pancake-like batter, pour it over fruit, and bake it. Except it contains eggs and cream (you could swap out for flax and almond milk) but same concept…one skillet/pan and fruit and baking. I love desserts. And I love easy recipes. Thanks for sharing this!

    And the slight graphic changes on your blog with the colors, fonts, little tweaks, I am noticing it all 🙂

  14. This looks lovely! My Love and I have recently discovered that there are a million blackberry bushes around our house. Needless to say we have more than our fair share kicking around at the moment! I am sure that your test went better than you though, I always think I failed, even when I end up doing well! Stick it out girl, it is going to get a whole lot better soon. 🙂

  15. i literally just gasped at how beautiful the change-up came out… goes to show the things that i look forward to every day. and that cake looks AMAZING- it will be in my oven within the hour. you never cease to amaze me, gena!

    • and i have a quick question.. is there a real difference between coconut butter and coconut oil? i have a whole jar of the butter and have been wondering if i could just melt the stuff and use it as an “oil” substitute…

  16. I love the fact that I already have all the ingredients on that list! Hurrah!
    Your website absolutely my favourite, and I look forward to every new post. Thanks Gena 🙂