Peach Skillet Cake with Sorghum Flour

Peach Skillet Cake with Sorghum Flour

"You'll need a skillet to capture all the goodness of this dessert. Create the vanilla cake batter using gluten-free sorghum flour, arrange the peach slices on top and bake to a golden brown. A dollop of whipping cream adds to the yum factor."
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45 m servings 241 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Prepare a 10-inch, ovenproof skillet with cooking spray.
  2. Whisk together sorghum flour, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.


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