PEACH SKILLET CAKE WITH SORGHUM FLOUR

11/20/2020

You'll need a skillet to capture all the goodness of this dessert. Create the vanilla cake batter using gluten-free sorghum flour, arrange the peach slices on top and bake to a golden brown. A dollop of whipping cream adds to the yum factor.

Recipe Summary

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

INGREDIENT

1 ¼ cups gluten-free sorghum all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

4 tablespoons butter, room temperature

⅔ cup granulated sugar

3 large eggs

1 teaspoon vanilla

⅓ cup low-fat buttermilk

2 fresh peaches, peeled and sliced (may use canned)

2 tablespoons cinnamon sugar for topping

DIRECTIONS

Step 1

Preheat oven to 350 degrees F. Prepare a 10-inch, ovenproof skillet with cooking spray.

Step 2

Whisk together sorghum flour, baking powder, baking soda and salt. Set aside.

Step 3

In separate bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add vanilla. Beat in eggs and buttermilk. Add dry ingredients and mix until blended.

Step 4

Pour batter into prepared skillet. Place peach slices in spiral fan on top. Sprinkle with cinnamon sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Step 5

The batter bakes up around the peaches. Let cool slightly before serving. Cake can be served as rustic dessert topped with whipped cream sweetened with sorghum syrup or as a breakfast cake.

NUTRITION FACTS

Per Serving:

241 calories; protein 5.3g 11% DV; carbohydrates 37.7g 12% DV; fat 7.7g 12% DV; cholesterol 85.4mg 29% DV; sodium 291.2mg 12% DV. Full Nutrition

Recipes source: https://www.allrecipes.com/recipe/254271/peach-skillet-cake-with-sorghum-flour/