recipe

Canned Peach Skillet Cake: the Recipe for a Soft, Delicious and Smart Cake With No Oven!

Total time: 40 mins.
Difficulty: Low
Serves: 6 people
By Cookist
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The Canned Peach Skilled Cake is a very soft and delicious cake, a dessert without an oven, to be cooked in a pan , ideal for breakfast and a snack for the whole family. To make it we prepared the dough with eggs, flour, sugar, seed oil, peach syrup, baking powder and pieces of syrup peaches . The mixture will then be poured into the pan, with a small glass lined with aluminum foil and baking paper in the center, so as to obtain the donut shape; the dessert will then have to cook for about 25 minutes in total. Serve your Canned Peach Skillet Cake simply dusted with powdered sugar.

What is Canned Peaches Skillet Cake?

Peach Skillet Cake is a rustic dessert cooked on the stovetop, ideal for those without an oven. Originating from Southern U.S. traditions, this cake uses basic ingredients like eggs, flour, peach syrup, and canned peaches. It’s cooked in a skillet, creating a caramelized crust and a moist, fruity interior. Historically, skillet cakes were popular due to their simplicity and lack of need for an oven. The cake is typically served warm, dusted with powdered sugar, and can be paired with ice cream or whipped cream for added indulgence.

Tips for The Best Peach Skillet Cake

  • Opt for fresh, high-quality canned peaches and pure peach syrup for the best flavor. The quality of your ingredients directly affects the taste and texture of the cake.
  • Ensure your skillet is well-buttered and floured to prevent the cake from sticking. Additionally, wrapping a shot glass in foil and parchment helps distribute heat evenly in the center, preventing undercooked sections.
  • Whisk the dry ingredients (flour, baking powder, and salt) separately from the wet ingredients (eggs, peach syrup, sugar, and vegetable oil) before combining. This ensures an even distribution of the leavening agents and a smooth batter.
  • Cook the cake on low heat to ensure it cooks evenly without burning. If the heat is too high, the outside may burn while the inside remains undercooked. Covering the pan with a lid helps trap heat and cook the cake through.
  • Allow the cake to rest for a few minutes after cooking. This helps the cake set and makes it easier to slice and serve.

Can I Use Fresh Peaches Instead of Canned Ones?

Yes, of course! To use fresh peaches, peel and chop them, then toss them with a bit of sugar and let them sit for a few minutes to release their juices. This step helps mimic the sweetness and moisture of canned peaches. Fresh peaches will add a more natural flavor and a firmer texture to the cake.

Where Do I Get Peach Syrup?

Peach syrup can be purchased at most grocery stores, often found in the canned fruit section alongside canned peaches. You can also find it in the baking or syrup aisle. Additionally, peach syrup is available online from retailers like Amazon, Walmart, and specialty food stores. If you prefer homemade, you can make peach syrup by simmering fresh or canned peaches with sugar and water until thickened.

Can I Substitute the Oil for Melted Butter?

Abolustely! Using melted butter will add a richer flavor and a slightly denser texture to the cake. Substitute an equal amount of melted butter for the vegetable oil called for in the recipe (90 ml or about 2/5 cup). This change will enhance the overall taste while maintaining the desired moistness and structure of the cake.

Can I Make a Full Cake Instead of a Donut?

Yes! Simply follow the recipe as directed, using a standard cake pan instead of a skillet with a shot glass in the center. The cooking time may vary, so bake the cake until a toothpick inserted into the center comes out clean. Adjusting for the thicker cake, it may take a bit longer to cook through compared to the skillet version.

Why is My Cake Dry and Crumbly?

If the peach skillet cake turned out crumbly and dry, it might be due to overbaking or using too much flour. Overbaking can dry out the cake, so ensure you cook it on low heat and check for doneness early. Using too much flour can also make the cake dry; be sure to measure the flour accurately and level off the measuring cup. Additionally, not enough liquid ingredients or fat, like oil or peach syrup, can result in a dry texture. Ensuring proper ratios and baking times can help achieve a moist and tender cake.

What's The Best Type of Pan to Use for This Recipe?

The best type of pan to use for this peach skillet cake recipe is a heavy-bottomed skillet, such as a cast-iron skillet. Cast-iron skillets provide even heat distribution and retain heat well, ensuring the cake cooks evenly and develops a nice crust. If you don't have a cast-iron skillet, a non-stick skillet or any heavy, oven-safe skillet will work as a good alternative.

How Do I Flip The Cake When It's Time?

To properly flip the peach skillet cake, first ensure the cake is cooked on the bottom side and has set slightly on top. Place a large plate or a flat lid over the skillet. Holding the plate or lid firmly against the skillet, carefully invert the skillet so that the cake transfers onto the plate. Then, gently slide the cake back into the skillet with the uncooked side down. This method helps to avoid breaking the cake and ensures even cooking.

Can I Make This Cake Ahead?

Yes! Once cooked, allow the cake to cool completely, then store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat it gently in the microwave or on the stovetop to restore its texture before serving.

Can I Freeze This Skillet Cake?

Of course! Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Store it in an airtight container or a freezer-safe bag. It can be frozen for up to 3 months. To enjoy, thaw the cake in the refrigerator overnight and reheat gently in the microwave or on the stovetop before serving.

More Peach Recipes for The Summer!

Canned Peach Custard Tart

Peach Pie Recipe

Homemade Upside Down Peach Tarts

Peach Tartlets

Peach Cobbler

How to Store Peach Skillet Cake

To store, let the cake  cool completely, then cover it tightly with plastic wrap or aluminum foil. You can store it at room temperature for up to 2 days. For longer storage, place the covered cake in the refrigerator, where it will last for up to 5 days. To maintain its texture and flavor, reheat the cake gently in the microwave or oven before serving.

Ingredients

All purpose flour
325 grams
Eggs
2
salt
a pinch
Peach syrup
210 ml
Sugar
60 grams
Vegetable Oil
90 ml
Baking powder
16 grams
canned peaches
2

How to Make Peach Skillet Cake

Wrap a shot glass in 2 layers of aluminum foil and 1 layer of parchment paper.

Whisk the flour, baking powder and a pinch of salt inside of a glass bowl.

In a separate bowl mix the eggs with the sugar, the syrup and the vegetable oil.

Once the liquid ingredients have melded together, add the dry ingredients and keep mixing until they are well combined and a dough has started to form.

Slice and cut into chunks the two canned peaches.

Add the canned peaches to the cake dough.

Butter and flour a cast-iron skillet, spray the covered shot glass with cooking oil and place it at the center of the pan.

Pour the batter into the pan and smooth it out with a spatula. Cover the pan and cook on low heat for about 20 minutes.

Once the 20 minutes are up, flip the cake, using a plate, and keep cooking for 5-7 minutes on the other side.

Transfer the skillet cake on a plate and let cool down before decorating with powdered sugar.

Serve and enjoy!

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