Peach and Blueberry Skillet Cake

Step 1

I used 10-inch round high-sided cast-iron skillet. You can also use a regular 8-inch or 9-inch round cake pan or a 9x3-inch springform pan.

Step 2

Preheat oven to 350°F with rack in middle. Grease the sides and the bottom of the cast-iron pan with butter.

Step 3

Sift flour, baking powder, baking soda, together into a medium bowl.

Step 4

In a separate bowl, beat 2 oz of softened butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed.

Step 5

Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.

Step 6

Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.

Step 7

Transfer the cake batter to the cast-iron skillet. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices.

Step 8

Bake uncovered until the cake turns golden, and the tester comes out clean in the center, about 45 minutes to 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for presentation purposes, and return the cake to baking.

Step 9

When the cake is done baking, remove it from the oven and let it cool in a cast-iron skillet.