Iron Skillet Peach Upside Down Cake
Transform your dessert game with this luscious Iron Skillet Peach Upside Down Cake—a show-stopping treat that’s as beautiful as it is delicious. This recipe combines caramelized brown sugar, buttery richness, and juicy ripe peaches to create the perfect crown for a fluffy, vanilla-scented cake. Prepared entirely in a 10-inch cast iron skillet, this cake marries rustic charm with indulgent flavor, making it an ideal choice for cozy gatherings or summer celebrations. With a seamless blend of simple ingredients and a straightforward technique, this dessert is easy enough for a weeknight yet impressive enough for special occasions. Serve it warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate peachy perfection.
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Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 0.75 cup light brown sugar
- 3 large ripe peaches (sliced, peeled if desired)
- 0.75 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.25 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C).
Place a 10-inch cast iron skillet over medium heat and melt 4 tablespoons of butter. Stir in the light brown sugar and cook, stirring constantly, until the sugar is dissolved and bubbly, about 2-3 minutes.
Remove the skillet from heat and arrange the peach slices decoratively over the brown sugar mixture. Set aside.
In a large mixing bowl, cream together the remaining 4 tablespoons of butter and granulated sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition, and mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions (beginning and ending with the dry ingredients). Mix until just combined after each addition.
Spoon the batter evenly over the peaches in the skillet, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the skillet for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate or stand. Let cool slightly before serving.
Serve warm or at room temperature. Optionally, top with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 441.4 g | 161% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 320.3 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 330 mg | 25% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
