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Irresistible Brown Butter Peach Upside Down Skillet Cake

brown butter peach skillet cake - featured image
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A quick and easy skillet cake featuring caramelized brown butter and fresh peaches, delivering a tender crumb and a sticky, golden syrup topping. Perfect for busy weeknights or seasonal celebrations.

Ingredients

Scale
  • 3–4 medium-sized ripe peaches, peeled and sliced
  • 6 tablespoons unsalted butter
  • 1/2 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)

Instructions

  1. Peel (if preferred), pit, and slice 3-4 ripe peaches into about 1/4-inch thick wedges. Set aside.
  2. In a 10-inch cast iron skillet over medium heat, melt 6 tablespoons of unsalted butter. Swirl and cook until the butter turns deep golden brown and smells nutty, about 4-5 minutes. Stir in 1/2 cup packed brown sugar and cook until sugar dissolves and mixture thickens slightly, about 2 minutes.
  3. Remove skillet from heat and carefully arrange peach slices in a single layer over the caramel, overlapping slightly if needed.
  4. In a mixing bowl, whisk together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon (if using).
  5. In another bowl, combine 1/2 cup granulated sugar, 1 large egg, 1/3 cup whole milk, and 1 teaspoon vanilla extract. Beat until smooth.
  6. Gradually add dry ingredients to wet mixture, stirring gently until just combined. Batter should be thick but pourable.
  7. Spoon batter evenly over peaches in skillet, smoothing the top with a spatula.
  8. Preheat oven to 350°F (175°C). Place skillet in oven and bake for 35-40 minutes, or until cake is golden brown and a toothpick inserted in center comes out clean.
  9. Remove skillet and let cake cool for 10 minutes. Run a knife around edges to loosen. Place a serving plate over skillet and carefully flip to reveal caramelized peach topping.
  10. Slice and serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Watch the brown butter carefully to avoid burning; swirl constantly once it starts to brown. Use a cast iron skillet for best caramelization. If edges brown too fast, tent with foil halfway through baking. Let the cake cool slightly before inverting to prevent sticking. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use coconut oil instead of butter and almond or oat milk instead of whole milk.

Nutrition

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

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