4-6 small peaches, sliced ( I leave the skin on)
1 tbsp. butter
1 tbsp. brown sugar cinnamon to taste
Melt butter in a frying pan; add peaches and gently stir until peaches are coated with butter.
Sprinkle brown sugar and cinnamon over peaches and cook for 2-3 minutes.
Remove from heat and set aside.
Cake Batter
Preheat oven 350° F
2 c. sifted flour
1 c. granulated sugar
2 sticks of sweet butter at room temperature
2 eggs at room temperature
2 tsp. baking powder
1/2 c. milk or cream
1/2 tsp. almond extract
Cream butter and sugar; mix in almond extract, eggs and milk or cream.
Add dry ingredients a little at a time and mix until everything is incorporated. The batter will be thick, almost like dough.
Pour batter into a greased, ovenproof 10” skillet, preferably cast iron.
Spread batter evenly and arrange peach mixture on top.
Sprinkle with additional cinnamon and bake for 45-50 minutes.
Allow cake to cool completely, then remove from pan and transfer to a cake dish.
Sprinkle with powdered sugar and serve with fresh whipped cream or ice cream.
You can also add chopped, toasted almonds over the top!
