Skillet Graham Cake with Peaches & Blueberries

I have been looking for an excuse to make this skillet cake since last summer. Graham crackers… peaches and blueberries… streusel topping… and baked in a cast iron skillet? Irresistible. I finally had to make it after having too many ripe peaches on the counter. 😉 What an excuse!

This recipe was adapted from Food and Wine, contributed by Chicago chef Stephanie Izard. (I have loved her since she won Top Chef.) The cake is baked on the grill in the original recipe. Delicious!

Yield: Serves 10 to 12

For the Streusel:

• 3/4 cup graham cracker crumbs (from 7 whole crackers)
• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 stick unsalted butter, softened
• 1/2 teaspoon kosher salt

For the Fruit:

• 3 large peaches, each cut into 1-inch wedges (I used 4 medium white peaches)
• 3/4 cup blueberries
• 1/2 cup granulated sugar
• 3 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon unsalted butter

For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup fine graham cracker crumbs (from 4 whole crackers)
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 stick plus 3 tablespoons unsalted butter, softened
• 1 1/4 cups light brown sugar
• 1/4 cup granulated sugar
• 3 tablespoons honey
• 4 large eggs
• 1 1/4 cups buttermilk
• 1/3 cup canola oil
• 1 tablespoon pure vanilla extract
• Vanilla ice cream, for serving

Make the Streusel:

1. In a stand mixer fitted with the paddle, beat all of the ingredients together at medium speed until crumbs form.
2. Press together to form a large mass.
3. Transfer to 
a bowl and break into clumps.
4. Refrigerate until chilled, about 15 minutes.

Prepare the Fruit:

1. Preheat an oven to  300° F, preferably on convection.
2. In a medium bowl, toss the peaches with the blueberries, sugar, lemon juice and cornstarch.
3. In a 12-inch cast-iron skillet, melt the butter over low heat. Remove from the heat.
4. Scrape the fruit and any juices into the skillet.

Make the Cake:

1. In a medium bowl, whisk both flours with the graham cracker crumbs, baking powder and salt.
2. In a stand mixer fitted with the paddle, beat the butter with both sugars and the honey at medium speed until fluffy.
3. Beat in the eggs one at a time, then beat in the buttermilk, oil and vanilla.
4. Scrape down the side of the bowl and beat in the dry ingredients until just smooth.
5. Spread the batter in the skillet in an even layer.
6. Scatter the streusel evenly on top.
7. Place the skillet on a parchment paper-lined cookie sheet. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, until 
a toothpick inserted in the cake comes out clean. (The cake is cooked off of the heat in a grill for the same amount of time in the original recipe.)
8. Let the cake cool for 1 hour. Cut into wedges and serve with vanilla ice cream.

I’m bringing my special skillet cake to share at Angie’s Fiesta Friday #184, co-hosted by Jhuls @The Not so Creative Cook and Petra @ Food Eat Love. Enjoy!

One Year Ago:

• Blueberry & Corn Crisp

Two Years Ago:

• Old-Fashioned Strawberry-Rhubarb Crisp
• Fourth of July S’mores Bars with Marshmallow Meringue

Three Years Ago:

• Fourth of July Blueberry Pie
• Blackberry-Raspberry Hand Pies

Four Years Ago:

• Peach & Pecan Sandy Crumble
• White Peach & Raspberry Cobbler with Butter Biscuits

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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