On my drive back from visiting family in South Carolina there are tons of little roadside stands just South of the North Carolina state line. This time of year, I can never pass that strip without stopping at one to pick up at least one basket of peaches. They have to be one of my favorite things about the season. It takes a lot of restraint for me to resist eating them all before I can bake up something delicious, but I always try and set a few aside.

If you’ve been a reading my blog for very long at all, you may have noticed that I love my cast iron skillet. I’d definitely say it’s my favorite kitchen tool, and I’ll use it every opportunity I can. Something about it’s rustic, old timey feel maybe? Whatever it is, if you don’t have one, I encourage you to go out and buy one pronto.

Here I’ve made something similar to a cinnamony-peach loaf, but thrown it in a skillet and topped it off with an oat and sugar crumble and sweet drizzle. It turned into more of a desserty dish (hence the “cake” in the title), but we also enjoyed it as a next-morning breakfast.

Ingredients

I think this would also be extra delicious made with any kind of summer berries or fall apples. Just use what fruit you love!

1 cup all unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups diced fresh peaches (i left mine unpeeled, but you can remove the peel if you prefer it)
3/4 cup natural cane sugar
1/2 cup coconut oil or unsalted butter
2 eggs

for oat crumble:
1/2 cup rolled oats
1 teaspoon cinnamon
1/4 cup natural cane sugar
2 tablespoons melted butter
1 teaspoon flour

for powdered sugar drizzle:
1/2 cup powdered sugar
1 tablespoon milk

 

Directions

Preheat oven for 350 degrees F. Lightly grease 10″ cast iron skillet, or whatever baking dish you prefer.* In a small bowl combine all ingredients for the oat crumble, set aside.

In a medium bowl, combine flour, cinnamon, salt and baking soda. In a separate large bowl, mix together the peaches, sugar, eggs and oil/butter. Gradually stir dry mixture into the wet mixture until just combined. Pour mixture into prepared baking dish and top with oat crumble. Bake for 30-35 minutes or until knife comes out clean and cake has poofed up slightly.

Whisk together powdered sugar and milk until smooth. Cut cake into slices, drizzle away and serve!

*You can easily bake this in a loaf pan or prepare as muffins, just keep in mind that you’ll need to tweak your baking time accordingly.