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Cozy Brown Butter Peach Upside-Down Skillet Cake

brown butter peach upside-down skillet cake - featured image
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A warm, nutty brown butter peach upside-down skillet cake perfect for summer, featuring caramelized peaches and a tender buttery cake baked in a cast iron skillet.

Ingredients

Scale
  • 3 medium fresh peaches, peeled and sliced
  • 6 tablespoons unsalted butter, browned
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar, divided
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup whole milk (or dairy-free milk like oat milk)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon (optional)

Instructions

  1. Brown the butter: Place 6 tablespoons of unsalted butter in your skillet over medium heat. Stir frequently as it melts, foams, and then turns golden brown with a nutty aroma. Remove from heat immediately and set aside to cool slightly.
  2. Prepare the peaches: Peel and slice 3 medium peaches. Toss them gently with 1 tablespoon fresh lemon juice and 1/2 teaspoon cinnamon (if using).
  3. Make the peach topping: Sprinkle 1/4 cup granulated sugar evenly in the bottom of the skillet with the browned butter. Arrange the peach slices over the sugar in a single layer, slightly overlapping.
  4. Mix the batter: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 2 tablespoons brown sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt. In a separate small bowl, beat 1 large egg with 1/2 cup whole milk and 1 teaspoon vanilla extract. Slowly pour wet ingredients and the slightly cooled browned butter into the dry mix, stirring gently just until combined.
  5. Pour batter over peaches: Carefully spoon the batter over the peaches in the skillet, spreading evenly but gently.
  6. Bake: Place the skillet in a preheated oven at 350°F (175°C). Bake for 35-40 minutes until the cake is golden, edges pull slightly away from the skillet, and a toothpick inserted in the center comes out clean.
  7. Cool and invert: Let the cake cool in the skillet for about 15 minutes. Run a knife around the edges, place a serving plate on top, and invert the skillet to reveal the peach topping.

Notes

Brown the butter carefully to avoid burning. Use ripe but firm peaches for best caramelization. If peaches are very juicy, toss lightly with cornstarch before arranging to prevent sogginess. Do not skip the cooling step before flipping to ensure the topping sets properly. Use a well-seasoned skillet to prevent sticking.

Nutrition

Keywords: brown butter, peach, upside-down cake, skillet cake, summer dessert, caramelized peaches, cast iron skillet

Find it online: https://daintydine.com/cozy-brown-butter-peach-upside-down-skillet-cake-recipe-easy-and-perfect-for-summer/