Food styling by Bonny Reichert. Prop styling by Paige Weir/Judy Inc. (www.judyinc.com)Hudson Hayden/The Globe and Mail
Baking this cake in a cast-iron skillet gives it an irresistible rustic look and a lovely dark bottom. You can even bake it on the grill – set the coals or gas to medium-low heat and keep the lid closed except to check the dessert once or twice and rotate it for even cooking.
Servings: 4 to 6
Ready Time: 45 minutes
Ingredients
1/2 cup butter
1/2 cup + 2 tsp sugar
1 egg
1/2 tsp vanilla
1 1/3 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2/3 cup buttermilk
4 ripe peaches, sliced
Squeeze lemon juice
1 cup maple syrup, medium or dark
1/4 cup bourbon
Method
Preheat grill as above or oven to 375 F. In the bowl of an electric mixer, combine butter and 1/2 cup sugar and beat at medium speed until light. Beat in egg and vanilla. In a separate bowl, combine dry ingredients and mix gently a few times. Add dry ingredients in three batches, alternating with buttermilk, and mix until just combined. Transfer batter to a well-greased cast-iron or ovenproof skillet. Lay peach slices overtop and sprinkle with lemon juice and remaining sugar. Bake for 35 minutes or until cake is set and edges are brown.
Meanwhile, heat maple syrup to a simmer on stove. Remove from heat and add bourbon. Bring back to a simmer and cook for a minute or two. Serve alongside cake, with whipped cream, if desired.