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Perfect Caramelized Peach Upside-Down Skillet Cake

caramelized peach upside-down skillet cake - featured image
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A quick and easy dessert featuring caramelized peaches in a brown sugar butter glaze atop a tender, buttery cake baked in a cast iron skillet.

Ingredients

Scale
  • 3–4 medium ripe peaches, sliced
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup packed dark brown sugar
  • 1 cup (120 grams) all-purpose flour, sifted
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk (or almond milk for dairy-free)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a 10-inch cast iron skillet, melt 3 tablespoons of the unsalted butter over medium heat. Stir in the brown sugar and lemon juice. Let it bubble gently for 2-3 minutes until slightly thickened and caramel-y.
  3. Arrange the sliced peaches in a single layer over the brown sugar butter mixture without overlapping.
  4. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  5. In another bowl, whisk the eggs, remaining 3 tablespoons butter (softened), milk, and vanilla extract until smooth.
  6. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Do not overmix.
  7. Pour the batter evenly over the peach layer in the skillet, covering the peaches without disturbing them.
  8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown around the edges.
  9. Remove the skillet from the oven and let it cool for about 10 minutes to allow the caramel to set.
  10. Place a large serving plate over the skillet and carefully invert the cake onto the plate so the peach topping is on top.
  11. Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Use firm but juicy peaches for best caramelization. For dairy-free, substitute butter with coconut oil and milk with almond or oat milk. For gluten-free, use a 1:1 gluten-free baking flour blend. Let the cake cool 10 minutes before flipping to avoid sticking. Avoid overmixing batter to keep cake tender.

Nutrition

Keywords: caramelized peach cake, upside-down cake, skillet cake, brown sugar butter, easy dessert, summer dessert, peach dessert

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