Skillet Peach Cake with Shredded Wheat

There are few things more delicious than a sweet juicy peach.  I have been looking for another way to share their flavor with my family. A simple skillet cake would work wonderfully, but I wanted to do something….a little different.


I have, for quite some time now, made muffins with shredded wheat.  I have 8 recipes posted so far.  I have been experimenting with pie crusts (will post one soon), but decided that this would be a great place to use it as well.  The shredded wheat crumbs are from a cinnamon cereal so they would go well with the peaches and they would also help the cake to be able to stand up to the weight and juice of the fruit.

I made a simple buttermilk cake with whole wheat and raw sugar.  The shredded wheat gives you a thicker batter which rises beautifully with a full layer of peaches on top of it.  The cake is moist, but not soggy and the cinnamon shines through nicely to compliment the peaches.


Quick and easy, you’ll make the cake, from start to finish, in just over an hour.

You’ll need:

Four large peaches, thinly sliced

2 Tbs lemon juice

2 Tbs raw sugar

1 cup cinnamon shredded wheat crumbs

1 1/2 cups whole wheat flour

2/3 cup raw sugar

1/2 tsp fine grain salt

1 Tbs baking powder

1 1/2 tsp ground cinnamon

1 1/2 cup low fat buttermilk

2 eggs

1/4 cup butter, melted and cooled

1 tsp vanilla extract

1/4 cup sliced almonds

fresh grated nutmeg

Preheat oven 375 F.  Pit and thinly slice peaches and place in medium bowl (no need to peel).  Sprinkle with lemon juice and 2 Tbs raw sugar.  Toss gently and set aside.


Butter a 10 inch cast iron skillet or similar oven safe dish

In another bowl, combine shredded wheat, flour, 2/3 cup raw sugar, salt, baking powder and cinnamon.  Stir together and set aside as well.

In your mixer’s bowl, combine buttermilk and eggs.  Add cooled melted butter and vanilla extract.  With mixer on low speed, slowly add dry ingredients and beat until just combined.  Batter will be thick.

Pour batter into buttered skillet.  Spread batter to edges of pan.  Arrange sliced peaches over the top of the batter.  Pour any juice over batter as well. Grate nutmeg over the peaches. Bake for 35 minutes until top is bubbling and cake is pulling away from the side.



Allow cake to cool for at least 20-30 minutes before serving.  Enjoy!


4 thoughts on “Skillet Peach Cake with Shredded Wheat

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