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Perfect Brown Butter Peach Upside-Down Skillet Cake

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A moist, buttery upside-down cake featuring caramelized peach slices in nutty brown butter, baked in a skillet for a crispy edge and tender crumb. Perfect for summer gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 6 tablespoons unsalted butter (for browning)
  • 1/3 cup granulated sugar (for caramelizing peaches)
  • 3 large fresh peaches, peeled and sliced into thin wedges
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup whole milk (can substitute almond milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted (plus the brown butter for topping)

Instructions

  1. Brown the Butter: In a 10-inch skillet, melt 6 tablespoons of unsalted butter over medium heat. Stir occasionally as it foams, then turns a deep golden brown with a nutty aroma (about 5 minutes). Remove from heat immediately.
  2. Caramelize the Peaches: Sprinkle 1/3 cup granulated sugar evenly over the brown butter in the skillet. Arrange peach slices on top in a single layer, slightly overlapping. Add lemon juice and cinnamon over peaches. Return skillet to medium heat and cook for about 5 minutes, spooning the bubbling butter and sugar over peaches to caramelize. Remove from heat.
  3. Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, whisk sugar, egg, milk, vanilla extract, and melted butter until smooth.
  4. Combine and Pour: Gradually add dry ingredients to wet ingredients, folding gently with a rubber spatula until just combined. Batter should be slightly thick but pourable.
  5. Assemble and Bake: Pour batter evenly over caramelized peaches in the skillet, smoothing the top. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean and edges are golden and pulling away slightly.
  6. Cool and Flip: Let cake cool in skillet on a wire rack for 10-15 minutes. Run a knife around edges to loosen if needed. Place a large plate or cutting board over skillet and invert quickly but carefully to reveal caramelized peach topping.
  7. Serve: Best served warm or at room temperature, plain or with whipped cream or vanilla ice cream.

Notes

Watch the brown butter carefully to avoid burning; the nutty aroma signals it’s ready. Use firm but ripe peaches for best texture. If peaches sink into batter, slice thicker or reduce milk by 1 tablespoon. Let cake cool before flipping to prevent topping from sliding off. Frozen peaches can be used if thawed and drained well. Cast iron skillet recommended for crispy edges.

Nutrition

Keywords: brown butter, peach, upside-down cake, skillet cake, summer dessert, caramelized fruit, easy cake, peach dessert

Find it online: https://cravemila.com/perfect-brown-butter-peach-upside-down-skillet-cake-recipe-easy-and-delicious/