Chicken Coop Chatter©
This is a great buttery, one egg cake that is a go-to when the egg supply is low, but you still need a dessert for some occasion. It can be baked in an 8 X 8 or 8 X 9 " or loaf pan or doubled for a 9 X 13" pan (adjust the baking time and test for doneness). I made this in a 12" Cast Iron Skillet.
2/3 C. Sugar
1/4 C. Butter + 1 T. (or shortening)
1 tsp. Pure Vanilla Extract
1 1/2 C. Flour
2 tsp. Baking Powder
1 Can sliced or halved peaches (well drained, reserve juice)
1/2 C. Juice
Brown Sugar Topping
1/2 C. Brown sugar
1/4 C. Butter
Grease the skillet on all sides with 1 T. butter. Mix the brown sugar and butter topping together. Sprinkle half of the mixture in the well buttered skillet, place drained peach slices on top of the brown sugar mixture. Sprinkle the remaining brown sugar mixture on top of the slices. Cream the sugar, butter, salt and extract together, add a beaten egg and juice, stir to incorporate. Sift the flour and baking powder together into the creamed sugar mixture. Beat until fully incorporated. Pour the batter evenly over the peach slices into a 10-12" Cast Iron Skillet. Bake on the center rack in Pre-heated 350 degree oven 30-35 minutes or until the cake begins to pull from the side and is nicely browned. Remove from the oven and allow to cool at least 10 minutes before turning out onto a cooling rack to cool completely or before serving.
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