why make this recipe
This Perfect Peach Upside-Down Skillet Cake is a delightful way to enjoy fresh peaches. The warm, buttery cake sits beautifully on a bed of caramelized peaches, creating a sweet and sticky topping that is simply irresistible. What makes this cake even more exciting is the easy salted caramel topping. It’s a wonderful dessert that can impress guests or satisfy your sweet tooth on a cozy evening at home.
how to make Perfect Peach Upside-Down Skillet Cake
Ingredients:
- 4 large fresh peaches, peeled and sliced
- 6 tablespoons unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup whole milk (or almond/oat milk for dairy-free)
- 1 teaspoon pure vanilla extract
Salted Caramel Topping:
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream (or coconut cream for dairy-free)
- 1/2 teaspoon sea salt
Directions:
- Preheat your oven to 350°F (175°C). Place the cast iron skillet on the stove over low heat.
- Make the caramel base by adding 6 tablespoons unsalted butter and 3/4 cup packed dark brown sugar to the skillet. Stir gently as the butter melts and sugar dissolves, about 3-4 minutes. Remove from heat once combined.
- Arrange the peeled and sliced peaches over the caramel in a single layer, slightly overlapping but not crowded.
- In a large bowl, whisk together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, cream 1/2 cup unsalted butter (softened) and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes. Beat in 1 large egg and 1 teaspoon pure vanilla extract until smooth.
- Alternate adding the dry flour mixture and 1/2 cup whole milk to the creamed butter mixture in three batches, beginning and ending with flour. Mix gently until combined without overmixing.
- Pour the batter evenly over the peaches in the skillet, covering them completely without disturbing the arrangement.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- While the cake bakes, prepare the salted caramel topping: melt 1/2 cup granulated sugar in a small saucepan over medium heat without stirring until amber. Add 3 tablespoons unsalted butter and stir until melted. Remove from heat and slowly whisk in 1/4 cup heavy cream. Stir in 1/2 teaspoon sea salt. Let cool slightly.
- Once the cake is done, let it cool for 10 minutes. Run a knife around the edges, then carefully invert the cake onto a serving plate so the caramel-glazed peaches are on top.
- Drizzle the salted caramel sauce over the warm cake. Serve slices with extra caramel on the side.
how to serve Perfect Peach Upside-Down Skillet Cake
Serve this cake warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream on top. The combination of the warm cake, cool ice cream, and salted caramel is heavenly. You can also enjoy it plain, letting the flavors of the peaches and caramel shine through.
how to store Perfect Peach Upside-Down Skillet Cake
To store this cake, cover it loosely with plastic wrap or foil and keep it at room temperature for up to two days. If you need to store it longer, refrigerate it for up to a week. To reheat, simply warm slices in the microwave or toaster oven.
tips to make Perfect Peach Upside-Down Skillet Cake
- Choose ripe but firm peaches to ensure they hold up well while baking.
- Don’t rush the caramel; letting it cook properly gives it a rich flavor.
- If using almond or oat milk, make sure it’s unsweetened to maintain the cake’s sweetness balance.
variation
You can customize the fruit used in this recipe. Try using pineapple, apples, or even berries for a different twist. For a more pronounced flavor, add a sprinkle of cinnamon or nutmeg to the batter.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead. Just store it covered and reheat it slightly before serving.
What can I substitute for unsalted butter?
You can use coconut oil or a dairy-free butter alternative if you want to make it dairy-free.
Can I freeze the cake?
Yes, you can freeze the cake before adding the caramel topping. Wrap it tightly and store it in the freezer for up to three months. Let it thaw in the refrigerator before reheating.
