Ingredients:
- 2 med. peaches, sliced 1/2-in. thick
- ¼ tsp. ground cinnamon
- 1 cup granulated sugar, divided
- ¼ cup unsalted butter
- 1 cup flour
- 1½ tsp. baking powder
- ¼ tsp. kosher salt
- ¾ cup whole milk
- 1 tsp. vanilla extract
- Vanilla ice cream, for serving
Directions:
- Preheat the oven to 375 F.
- Toss together peaches, cinnamon and 1/4 cup of the sugar in a medium bowl; let stand at room temperature until ready to use.
- Place butter in a 10-inch cast-iron skillet; place in preheated oven until butter is melted, about 10 minutes.
- Meanwhile, whisk together flour, baking powder, salt and remaining 3/4 cup granulated sugar in a large bowl. Whisk in milk and vanilla until combined.
- Carefully remove skillet from oven, and pour in cake batter. Do not stir.
- Bake in a preheated oven for 5 minutes.
- Spoon peaches and any accumulated juices over cake batter.
- Continue baking until golden brown and cake is slightly firm to touch, 25 to 30 minutes.
- Serve warm with ice cream.
