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Peach Upside-Down Skillet Cake

Irresistibly Moist Peach Upside-Down Skillet Cake Delight

This Peach Upside-Down Skillet Cake is a delightful summer dessert featuring juicy peaches and decadent salted caramel.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 6 tablespoons Unsalted Butter Adds richness and moisture; substitute with coconut oil for a dairy-free option.
  • 3/4 cup Dark Brown Sugar Provides deep caramel flavor; light brown sugar can be used for a milder taste.
  • 4 medium Peaches Fresh, sliced; frozen peaches can be used if thawed and dried.
  • 1 cup All-Purpose Flour Gives structure to the cake; can be substituted with a gluten-free flour blend.
  • 1 1/2 teaspoons Baking Powder Acts as a leavening agent to ensure lightness.
  • 1/2 teaspoon Salt Enhances flavors in the cake batter.
  • 1/2 cup Granulated Sugar Adds sweetness and aids in caramelization.
  • 1 large Egg Binds ingredients together and provides structure.
  • 1 teaspoon Vanilla Extract Imparts a lovely aromatic flavor.
  • 1/2 cup Whole Milk Adds moisture to the batter; can be replaced with almond or coconut milk.
For the Salted Caramel Sauce
  • 1/2 cup Granulated Sugar Key for caramelization; monitor closely to prevent burning.
  • 1/4 cup Heavy Cream Creates a rich and creamy caramel texture; substitute with coconut cream for a dairy-free version.
  • 1/2 teaspoon Sea Salt Balances the sweetness of the caramel, enhancing the overall flavor profile.

Equipment

  • medium cast iron skillet
  • mixing bowl
  • small saucepan

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and place a medium cast iron skillet on low heat.
  2. In the preheated skillet, combine 6 tablespoons of unsalted butter with 3/4 cup of dark brown sugar. Stir until fully melted and combined, allowing the sugar to caramelize for about 3-4 minutes.
  3. Arrange sliced fresh peaches in the skillet on top of the bubbling caramel.
  4. In a mixing bowl, whisk together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
  5. In another bowl, cream together the remaining 6 tablespoons of softened butter and 1/2 cup of granulated sugar until fluffy. Beat in 1 large egg and 1 teaspoon of vanilla extract.
  6. Gradually incorporate the dry ingredients into the wet ingredients, alternating with 1/2 cup of whole milk.
  7. Pour the batter over the arranged peaches in the skillet, spreading it evenly.
  8. Transfer the skillet into the preheated oven and bake for 35-40 minutes.
  9. While the cake bakes, prepare the salted caramel sauce by melting 1/2 cup of granulated sugar over medium heat, then quickly mix in 1/4 cup of heavy cream and 1/2 teaspoon of sea salt.
  10. Once baked, let the cake cool in the skillet for about 10 minutes.
  11. Carefully invert the skillet onto a plate to reveal the cake.
  12. Drizzle the warm salted caramel generously over the inverted cake just before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 180mgPotassium: 220mgFiber: 1gSugar: 25gVitamin A: 1000IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Use ripe peaches for maximum sweetness and flavor. Avoid overmixing the batter for a light, fluffy cake.

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