- 1 1/4 cups gluten-free sorghum all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter, room temperature
- 2/3 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1/3 cup low-fat buttermilk
- 2 fresh peaches, peeled and sliced (may use canned)
- 2 tablespoons cinnamon sugar for topping
- Preheat oven to 350 degrees F. Prepare a 10-inch, ovenproof skillet with cooking spray.
- Whisk together sorghum flour, baking powder, baking soda and salt. Set aside.
- In separate bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add vanilla. Beat in eggs and buttermilk. Add dry ingredients and mix until blended.
- Pour batter into prepared skillet. Place peach slices in spiral fan on top. Sprinkle with cinnamon sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
- The batter bakes up around the peaches. Let cool slightly before serving. Cake can be served as rustic dessert topped with whipped cream sweetened with sorghum syrup or as a breakfast cake.
05/06/2018
recipepes.com
Peach Skillet Cake with Sorghum Flour, recipe
PT15M
PT1H
5
455 calories
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