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Best Sticky Brown Sugar Peach Skillet Cake

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A tender, caramelized upside-down cake made with ripe peaches and brown sugar, baked in a cast iron skillet for a sticky, butterscotch-like topping. This easy summer dessert comes together in minutes and is perfect for brunch or dessert.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted
  • ½ cup light brown sugar, packed
  • 3 medium ripe peaches, sliced into ¼-inch wedges (about 2 cups sliced)
  • 1½ cups all-purpose flour, spooned and leveled
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 6 tablespoons unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature

Instructions

  1. Preheat oven to 350°F (175°C). Place rack in middle position.
  2. Melt 4 tablespoons butter in a 10-inch cast iron skillet over low heat. Swirl to coat bottom and sides. Remove from heat and sprinkle ½ cup packed brown sugar evenly over melted butter. Do not stir.
  3. Arrange peach slices in a single layer over the brown sugar mixture, overlapping slightly if needed. Start from the outside and work inward in a spiral pattern.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  5. In a large bowl, cream together 6 tablespoons softened butter and granulated sugar until light and fluffy, about 3 minutes with a hand mixer on medium speed. Scrape down sides halfway through.
  6. Add eggs one at a time, beating well after each addition. Add vanilla extract and mix until combined.
  7. Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Add one-third of flour mixture, mix on low until just combined, then add half the buttermilk, mix, then another third of flour, remaining buttermilk, and finally last of flour. Mix until just combined—do not overmix.
  8. Pour batter carefully over peaches in skillet. Use a rubber spatula to spread evenly, reaching edges. Do not press down.
  9. Bake for 35 to 40 minutes, or until a toothpick inserted into center comes out clean or with a few moist crumbs. Top should be golden brown and edges pulling away from skillet.
  10. Let cake cool in skillet for exactly 10 minutes. Set a timer.
  11. Place a large serving plate over skillet and carefully invert the cake. Lift skillet off slowly. If any peaches stick, press them back into place.
  12. Let cake cool for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

Use ripe but firm peaches—overripe peaches will make the cake soggy. Room temperature ingredients are crucial for proper creaming and texture. The 10-minute cooling time before flipping is essential; too short and topping won’t set, too long and caramel will harden and stick. For best results, use a kitchen scale to measure flour (180g for 1½ cups). Leftovers keep at room temperature for up to 2 days, covered loosely. Freezes well for up to 3 months.

Nutrition

Keywords: peach skillet cake, upside-down cake, brown sugar peach cake, summer dessert, cast iron skillet cake, peach dessert, easy peach cake

Find it online: https://cheerycrisp.com/best-sticky-brown-sugar-peach-skillet-cake/