Print

Best Easy Brown Butter Peach Upside-Down Skillet Cake

brown butter peach upside-down skillet cake - featured image
Print Recipe

A stunning upside-down skillet cake featuring caramelized peaches and nutty brown butter, all baked in a single cast iron skillet. Perfect for summer desserts or brunch.

Ingredients

Scale
  • ½ cup (1 stick or 113 grams) unsalted butter
  • 3–4 medium ripe but firm peaches (about 500 grams)
  • ⅓ cup (67 grams) packed light brown sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1½ cups (188 grams) all-purpose flour
  • ¾ cup (150 grams) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120 ml) buttermilk, at room temperature
  • 1½ teaspoons vanilla extract
  • Powdered sugar for dusting (optional)
  • Whipped cream or vanilla ice cream for serving (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Brown the butter: Cut the butter into pieces and melt in a light-colored saucepan over medium heat, stirring occasionally, until the milk solids turn golden amber and smell nutty, about 5-7 minutes. Immediately pour into a heat-safe bowl and let cool.
  2. Prepare the peaches: Bring a pot of water to a boil and prepare an ice bath. Score an X on the bottom of each peach, blanch for 30-45 seconds, then transfer to ice water. Peel, halve, remove pits, and slice into ¼-inch wedges. Pat dry.
  3. Make the caramel topping: In a cold 10-inch cast iron skillet, sprinkle brown sugar evenly, drizzle with 1 teaspoon vanilla, and add a pinch of salt. Place over medium-low heat until sugar melts and bubbles, about 2-3 minutes. Remove from heat and arrange peach slices in a single layer over the caramel.
  4. Make the cake batter: Preheat oven to 350°F (175°C). In a medium bowl, whisk flour, baking powder, and salt. In a large bowl, whisk granulated sugar and eggs until thick and pale, about 2 minutes. Whisk in buttermilk and 1½ teaspoons vanilla. Gradually add dry ingredients, whisking until just combined. Fold in cooled brown butter.
  5. Assemble and bake: Spoon batter over peaches and spread evenly. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Cool in skillet on a wire rack for exactly 10 minutes.
  6. Flip: Place a serving plate upside down over the skillet. Using oven mitts, carefully flip the skillet and plate together. Hold for 5 seconds, then lift the skillet. Rearrange any stuck peaches. Cool for at least 20 minutes before serving. Dust with powdered sugar and serve with whipped cream or ice cream if desired.

Notes

Don’t rush the brown butter; use medium heat. Room temperature ingredients ensure a tender crumb. Let the cake cool exactly 10 minutes before flipping to prevent caramel from running. Use a serrated knife for clean slices. For gluten-free, substitute with a 1-to-1 gluten-free flour blend. For dairy-free, use vegan butter and oat milk with lemon juice.

Nutrition

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

Find it online: https://rowanrecipes.com/best-easy-brown-butter-peach-upside-down-skillet-cake/