Reviewed: Aug. 25, 2009

We enjoyed! The batter looked too wet- I used an additional 1/3 cup flour and this made it very cake-like. One reviewer said hers came out more like bread pudding.(should have increased the cinnamon, almond too!) I used brown sugar for bottom only. next time i will use all brown sugar.

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Maureen

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Reviewed: Aug. 11, 2009

Pretty good. Like some other reviewers, I used brown sugar for the bottom/top (with the peaches). Other than that, more or less followed the recipe as posted. I probably used half again as many peaches (because I had them on hand). It does not make a really substantial cake, essentially little more than a vehicle for delivering the peaches. Nice texture, not "bready" at all, but is, rather, not the spongey cake so frequently encountered. Yum.

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HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 18, 2009

I made this in my skillet and it was yummy, it was my first time baking something in it and I could really taste the good difference! Make sure the peaches are really ripe or they wont peal very easy and will be kinda bitter. This isn't a very sweet cake though so if you like it sweet definately add more sugar (I think its great not so sweet though!).

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Mimi

Cooking Level: Expert

Living In: Palm Springs, California, USA

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Reviewed: Feb. 15, 2009

This tastes great. I made mine in a bunt pan. If using a bunt pan, I suggest cutting your peaches into 1/8's instead of halving them, so that they cook through a little better. Be sure to invert onto a plate a few minutes after it comes out of the oven. This was great with fresh peaches and tasted like peach cobbler.

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S*T*L*Y

Cooking Level: Intermediate

Home Town: Warsaw, Indiana, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Feb. 2, 2009

This was pretty good. The only changes I made was that I used brown sugar for the topping that goes in the bottom of the pan and I made in a bundt pan as I thought the one in the picture looked better. It came out pretty but there wasn't quite enough cake in my opinion. It was basically peaches with a little bit of cake bread stuck to the bottom of them. Maybe the bundt pan is bigger than the cast iron so that may be my fault. Next time I make I will double the cake batter.

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SnowWhite

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Aug. 21, 2008

This was very good! I think next time I'll use brown sugar for the topping - otherwise I can't complain!

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spacedcowgirl

Cooking Level: Expert

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Reviewed: Jul. 25, 2008

Just ate a serving of this cake.YUMMO!At first I thought it needed to be sweeter but after eating, it was sweet enough.It would be a good coffee cake.I cooked it in my cast iron skillet,it came out perfectly & was so pretty.A welcome change from peach cobbler.The only change I made was adding 2tbs of butter to my melting sugar at the start of preparation.I also used some white peaches & nectarines that needed to be eaten.Next time I may try crushed pecans for a topping.

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Loretta

Cooking Level: Intermediate

Living In: Williamston, South Carolina, USA

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Reviewed: Jul. 19, 2008

I had fun making this cake. I don't have a iron cast skillet. I used a non-stick bundt cake mold and it worked fine, just remember to unmold while warm(check out my picture). It tastes great. I didn't have almond extract so I just put vanilla. I will try this again. Thanks for the recipe.

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Allanita

Cooking Level: Intermediate

Home Town: Puebla, Puebla, Mexico

Living In: Tomball, Texas, USA

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Reviewed: May 23, 2008

This recipe is also great with apricots!! And super easy to make. My kids loved it.

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SHAUMARIE

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Reviewed: Apr. 6, 2008

I am giving this 2 stars-although I didn't follow the recipe exactly. I used canned peaches and fresh mango. It isn't the fruit that I don't like though-I just thought it wasn't that great. I made it for a baby shower and it didn't carmelize very well on top, and the 'cake' part was more bread-y than cake-y. I can see making this at home when I want something sweet without a lot of calories, but its really not that great imo.

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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Feb. 21, 2008

Ohhh yum yum! Where has this recipe been my whole life? So good. The almond flavoring added so much flavor! I added a little bit of brown sugar and cinnamon to the topping. I used home canned peaches and just drained the juice (i can without sugar). So so great!

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ChelseaRae

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Reviewed: Nov. 2, 2007

delicious with fresh peaches!

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coco´s

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2006

great recipe,good and easy.I used brown sugar in bottom of frying pan.Also cut the almond flavor to 1/4 tsp.I also cut the peaches into quarters. this is definately a keeper!!!!!

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lljbc1

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Reviewed: Jun. 27, 2004

This was really bad. Although the toothpick came out clean, the

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MERSTAR

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Reviewed: Aug. 19, 2002

Easy, quick, fun to make, and yummy! Great warm out of the skilliet with a bit of whipped cream. We only had 2 peaches around, so we halved the recipe and made it in a small 6 inch skillet. Still turned out great considering the low fat ingredients.

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ANN2MOON

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Reviewed: Jul. 3, 2000

This recipe is a great alternative to the pineapple version. The whole family loved it. I used it as a dessert for Father's Day topped with whipped cream. It was a hit!

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