Sunday, August 5, 2012

Black Skillet Magic

Who would have guessed that there exists a song  called Falling Inside The Black by Skillet :) If you want to hear the video of this Christian rock band their video is on youtube http://www.youtube.com/watch?v=pnHpeF1RPgI
As I was looking on the Internet on how to "season" my recent black cast iron skillet I came across this song.
Remember the heavy black skillet your grandma may have used to fry chicken with or bake a fruit cobbler in? These pans are making a resurgence in popularity even though cast iron pans have been around for some 2,500 years. They became popular in the US during the 18th century. By the time the 60's and 70's rolled around they lost their popularity due to introduction of Teflon coated and non-stick cookware into the sales market.
Since the pan I purchased is old and rather battered looking (came from an antique store) I needed to season it. On the Internet I did find a variety of opinions on how to go about this process. Also found out that it is not recommended if you have a glass top stove to cook with a cast iron skillet. So to be on the safe side I will stick to recipes that require oven baking. My stove is new.
So for my first attempt using this skillet a Peach Upside Down Cake seemed like a safe, easy choice. The best part of this recipe is when it was done I flipped the cake over on a plate and like magic it came out in a whole piece just the recipe picture:) Second best part it tasted great.
   Peach Upside Down Cake
adapted from a Southern Living recipe from myrecipes.com
Cook's notes: To remove skins easily from peaches place them in boiling water for 50 seconds-drain into  a colander with ice cubes-use fingers to peel off skin 
Make sure skillet is seasoned well in advance (use 2 TB. vegetable oil with paper towel and work oil into pan and on sides) bake in oven 1 hour @ 350
Ingredients:
  • 1 cup cake flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 cup sugar (divided) 
  • 1/4 cup butter and 1/4 cup margarine
  • 1/4 cup butter (used in brown sugar sauce)
  • 1/2 cup brown sugar
  • 4 peaches peeled and cut into chunks
  • 1 TB. vanilla
  • 2 eggs
  • 1/2 cup sour cream
  • 1 tsp. cinnamon
  • sliced almonds

Directions:
  • In a small bowl place flour, baking powder, baking soda-whisk together and set aside
  • Cube peaches place in a colander and sprinkle with 2 TB. peach schnapps-set aside
  • In a mixing bowl add 1/4 cup margarine and 1/4 cup softened butter, 1/2 cup sugar and vanilla
  • Beat until creamy and add eggs in one at a time beat until well combined
  • Add in sour cream and beat only till mixed in  
  • Add flour mixture to butter/egg mixture and beat until all combined-avoid over beating
  • In a saucepan cook 1/2 cup sugar at a medium heat till sugar is melted and turn dark amber in color-quickly stir in 1/4 cup butter and 1/2 cup brown sugar-blend till smooth (may need to turn heat down)
  • Place brown sugar mixture in bottom of skillet make sure it is evenly distributed
  • Place peaches on top 
  • Place cake batter on top of peaches and spread evenly-sprinkle with almonds
  • Bake 35-40 minutes-use a long wooden skewer to check cake 
  • Set skillet on wire rack to cool for 15 minutes-loosen edges with a knife
  • Invert onto a plate
Serving suggestion-add ice cream or whip cream
Bon Appetit!


  

2 comments:

  1. We love our cast iron skillet (also an antique store find)! My husband seasons ours by first scouring it with salt (to work off any bits) then wiping it with shortening and heating it in a scorching oven several times.

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  2. We use to cast iron skillets and, ummmm, have done nothing special to season them and have been using them for years. The peach dessert recipes sounds delicious and the perfect time of summer to make this with peaches in season right now. I do so appreciate your easy and down-to-earth recipes. I've been making the ham/peach sandwiched your featured several weeks ago quite often. Love it.

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