Step 1

Preheat your oven to 350 degrees Fahrenheit.Bring a large pot of water to a boil over high heat. Set out a large bowl of ice water. Use a sharp knife to score the bottom of the peaches with a large x, then place them in the boiling water for 30 seconds.

Step 2

Remove, and plunge immediately into the ice bath.

Step 3

Let sit for another 30 seconds, then place on a cutting board to rest for a few minutes. Starting at the bottom of the peach, use your fingers to peel back the skin by tugging on the corners of the pre-scored x. Once peeled, discard the skins and thinly slice the peaches.

Step 4

Place the cinnamon, ginger, cardamom, cloves, and coriander into a large blender.

Step 5

Add 1/3 c. sugar, eggs, vanilla, salt, flour, and milk and blend until smooth.Grease a 9-10 cast iron skillet with butter and pour in a 1/4 inch layer of the batter.

Step 6

Bake for about 2-3 minutes or until a film of batter just barely sets in the pan. The rest of the batter will still be raw.

Step 7

Remove from the heat and keep the oven on.

Step 8

Lay the sliced peaches over the batter in a circular design.

Step 9

Sprinkle the remaining 1/3 cup of sugar over the peaches, then pour on the rest of the batter.

Step 10

Bake for another 45 minutes to 1 hour.

Step 11

Remove from the oven when it is puffed and brown, and a knife comes out clean.

Step 12

Sprinkle with powdered sugar, serve warm.