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Perfect Fresh Peach Upside Down Skillet Cake Recipe with Easy Caramel Glaze

fresh peach upside down skillet cake - featured image
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A quick and easy skillet cake featuring fresh peaches caramelized with a buttery brown sugar base and topped with a glossy caramel glaze. Perfect for summer gatherings and simple yet impressive desserts.

Ingredients

Scale
  • 3 medium fresh peaches, peeled, pitted, and sliced
  • 4 tablespoons unsalted butter (divided)
  • 3/4 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • Caramel glaze: 1/2 cup granulated sugar, 3 tablespoons unsalted butter, 1/3 cup heavy cream

Instructions

  1. Peel, pit, and slice 3 medium peaches into 1/2-inch thick wedges. Set aside.
  2. In a 10-inch oven-safe skillet over medium heat, melt 2 tablespoons unsalted butter. Sprinkle 3/4 cup packed light brown sugar evenly over the butter. Stir gently until sugar dissolves and mixture bubbles, about 3 minutes.
  3. Arrange peach slices in a single layer over the sugar-butter mixture. Cook for 5 minutes, occasionally spooning caramel over peaches.
  4. Preheat oven to 350°F (175°C).
  5. In a medium bowl, whisk together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  6. In a large bowl, beat 1/2 cup granulated sugar with 2 tablespoons softened unsalted butter until creamy. Add 1 large room temperature egg and 1 teaspoon vanilla extract; mix well.
  7. Alternately add dry ingredients and 1/2 cup milk to the wet mixture, starting and ending with dry ingredients. Mix gently with a rubber spatula until just combined.
  8. Pour batter evenly over the caramelized peaches in the skillet and smooth the top lightly.
  9. Bake in preheated oven for 30-35 minutes or until golden and a toothpick inserted in the center comes out clean.
  10. While baking, prepare caramel glaze: heat 1/2 cup granulated sugar in a small saucepan over medium heat, swirling until melted to golden amber syrup. Remove from heat, whisk in 3 tablespoons unsalted butter, then slowly add 1/3 cup heavy cream, stirring until smooth and glossy.
  11. Let cake cool in skillet for 10 minutes. Run a knife around edges, invert onto serving plate, and drizzle with caramel glaze while warm.

Notes

Peel peaches easily by blanching in hot water for 30 seconds then plunging into ice water. Use medium heat to avoid burning caramel. Do not overmix batter to keep cake tender. If no cast iron skillet, use any oven-safe skillet or round cake pan but adjust cooking time. Warm caramel glaze gently if it hardens before drizzling. Serve warm for best flavor.

Nutrition

Keywords: peach upside down cake, skillet cake, caramel glaze, fresh peaches, summer dessert, easy dessert, caramelized peaches

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