This cast iron skillet cake from cookbook author (and cookie entrepreneur) Dawn Perry is the kind of recipe we keep handy for whenever dessert is called for on short notice (which, in the summer months, is whenever we get our hands on ripe fruit). It can be finished in under an hour, is easily adaptable for any stone fruit, and, if any leftovers remain, is just as enjoyable for breakfast the next morning.

Photo: Dawn Perry

Field Notes


No peaches? Substitute an equal weight of cherries, plums, apricots, or nectarines, or some combination thereof.


If you don’t have any buttermilk on hand, thin some yogurt or sour cream with water until it’s the consistency of buttermilk.

Recipe: Peach and Almond Skillet Cake

Yield: 8 to 10 servings



Preheat the oven to 350°F. Melt the butter in a No.8 Field Skillet over medium heat. Once melted, pour the butter into a medium bowl, scraping out as much as you can with a rubber spatula.


To the bowl, add the eggs, buttermilk and almond extract and whisk to combine. In a separate medium bowl, whisk together the all-purpose flour, almond flour, baking powder, salt and 1 cup sugar.


Stir the wet ingredients into the dry ingredients until evenly combined. Transfer the batter to the skillet and gently rest the peaches on top. Sprinkle with the remaining 1 tablespoon sugar.


Bake until golden and cake starts to pull away from the sides of the skillet, 40 to 45 minutes. Let the cake cool in the skillet until ready to serve with whipped cream.