Peach Cobbler Skillet Cake

The peaches always seem the sweetest and juiciest this time of year. Every July 4th we make peach cobbler with homemade vanilla ice cream. This year I decided to make a peach cobbler skillet cake. The cake batter sinks down into the peaches and makes this insanely good, gooey, bread-pudding-like cake. Serve it warm with some vanilla ice cream. 

Peach Cobbler Skillet Cake

For the peach filling:

• 10 fresh peaches (small-medium in size)
• 1/2 cup plus 1 Tbsp turbinado sugar
• 1 tsp fresh lemon juice 
• 1/4 tsp sea salt
• 1/8 tsp cinnamon powder 
• 1 tsp vanilla extract 
• 2 tsp tapioca flour 

Directions:

1. Take your eggs out of the refrigerator and bring to room temperature. (2 eggs from the cake recipe below.)
2. Peel the peaches and cut each peach into 8 segments. (You can leave the peel on the peaches, but it makes the cobbler a bit bitter.)
3. Place the peach slices in a large bowl and sprinkle with 1/2 cup of turbinado sugar. 
4. Set the peaches aside for 30 minutes. 
5. Give the peaches a good stir.
6. Preheat your oven to 350F. Grease a cast iron skillet with a little bit of coconut oil. 
7. Scoop the peaches into the cast iron skillet. (Leave all of the juice behind in the bowl.)
8. Sprinkle the remaining 1 Tbsp of turbinado sugar, lemon juice, sea salt, cinnamon, vanilla extract, and tapioca flour over the peaches. Stir until everything is evenly coated. 
9. Make the cake batter. 

For the cake:

• 2/3 cup turbinado sugar
• 1/4 cup coconut oil, melted
• 2 eggs (room temperature)
• 2/3 cup unsweetened coconut milk yogurt* 
• 1 Tbsp vanilla extract 
• 1 cup almond flour
• 3 Tbsp tapioca flour
• 1/2 tsp baking powder 
• 1/4 tsp sea salt

Directions:

1. Beat the sugar and coconut oil together for 2-3 minutes. (I use a whisk and beat by hand, but you can use a mixer if you like.)
2. Add the eggs and beat for an additional 3-5 minutes. (Make sure your eggs are at room temperature, otherwise your coconut oil will freeze and not cook properly. If you forget to take your eggs out early, put them in a bowl of warm water for 5-10 minutes; this will bring them to room temperature.)
3. Add the coconut milk yogurt and vanilla extract and whisk until the yogurt is completely combined (about a minute). 
4. Pour in the dry ingredients and mix until just combined. 
5. Pour the cake batter over the peaches and bake for 33-40 minutes. (Watch closely, the cake browns quickly. You can test the center of the cake with a wooden skewer. The cake will remain moist in the center, but should not be soupy. The finished cake has a bread-pudding-like texture: a bit moist and gooey.)

*Do not replace the yogurt with milk. The yogurt is necessary for the taste and texture of the cake. Milk will make the cake soupy. See my recipe for coconut milk yogurt to make your own coconut milk yogurt, or, buy a thick-style coconut milk yogurt like Culina.