On the corner of Silverado Trail and Deer Park Road in St. Helena, there is a small peach orchard. When the peaches are ripe, the owners sell the peaches at a stand right there. They are beautiful and there's no way to walk away with less than a box. After eating a few out of hand, I start making smoothies, galettes and last summer this cake-like tart. The crust is basically a batter poured into the skillet and then the peaches are added. It's a great dessert but could be served at breakfast too. —Lori Lyn Narlock
6 to 8
unsalted butter at room temperature
cling free peaches, halved
In This Recipe
Preheat the oven to 350°F. Generously butter an 8-inch cast iron skillet. Lightly coat the butter with flour.
Stir the cake flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
Beat the sugar and butter together until light and fluffy. Beat in the eggs, then add the sour cream and vanilla. Beat until smooth and creamy. Stir in the dry ingredients until well blended.
Pour the batter into the skillet. Press the peaches into the batter, cut-side up. Sprinkle with the raw sugar. Bake until a skewer inserted in the center comes out clean, about 50 minutes.