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:

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!

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Peach and Pecan Sandy Crumble

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My dad LOVED pecan sandy cookies. That flavor shines in this dish- I have such a positive association. 🙂  I used half white peaches (my favorite) and half yellow peaches. This crumble is HUGE and feeds a crowd- but this recipe could easily be cut in half, if desired. It was GREAT eaten warm with vanilla ice cream on the side. This recipe is from smittenkitchen.com.

Serves: 12

For the Pecan Sandy Topping:

  • 1 cup raw pecans
  • 1 3/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 2 tablespoons Turbinado sugar
  • 3/4 teaspoon table salt
  • 1/2 teaspoon baking powder
  • 3/4 cup unsalted butter, melted
  • 1 1/2 teaspoons vanilla extract

For the Filling:

  • 3 1/2 to 4 pounds peaches (I used half white peaches and half yellow peaches)
  • 2 tablespoons lemon juice
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • A couple pinches of coarse salt

Make topping:

  1. Heat oven to 350 degrees F. Spread the nuts out in one layer on a baking sheet and bake them, stirring occasionally, until they are well browned, 10 to 13 minutes (they will smell toasted and nutty but keep an eye on them towards the end so yours do not burn). Transfer the pan to a wire rack to cool. (In a pinch unsalted, pre-roasted pecans can be substituted.)
  2. In a food processor, coarsely chop 1/4 cup of cooled pecans, then set them aside in a small dish. Put remaining pecans (3/4 cup) in food processor along with about one-quarter of your flour and grind the nuts until they’re as powdery as possible. Add the remaining flour, powdered sugar, coarse sugar, salt, baking powder and pulse the machine two or three times, just to combine. Add melted butter and vanilla. Pulse this together until small and large clumps form. Stir in coarsely chopped pecans. Refrigerate until needed.

Make filling:

  1. Heat oven to 375 degrees F. Halve and pit your peaches, then cut them into chunks, smaller if they’re firm, large ones if the peaches are already soft. In the bottom of 3- to 4-quart (a 9×13, such as a deep lasagna pan, works here) ovenproof baking dish, toss the peach chunks with sugar, cornstarch, lemon juice, cinnamon, nutmeg and salt. (If making half a recipe, bake it in an 8×8, 9×9 or other 2-quart baking dish.)
  2. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Bake until crumble topping is golden brown in places and fruit is bubbling and begins to creep up over the topping a little, about 40 (in a convection oven) to 50 minutes.
  3. Let cool slightly before serving, ideally with vanilla ice cream.

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