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Best Sticky Caramel Peach Skillet Cake

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A warm, sticky skillet cake with jammy peaches and glossy caramel, baked in a cast iron skillet for a perfect caramelized bottom. Easy to make with simple ingredients, it’s the ultimate late summer dessert.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, cut into pieces
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 medium ripe peaches, sliced into 1/4-inch wedges (about 1 1/2 cups sliced)
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk, room temperature

Instructions

  1. Make the caramel sauce: Place a 10-inch cast iron skillet over medium heat. Add 1/2 cup butter and melt completely, swirling occasionally. Once melted and foaming, add packed brown sugar. Stir constantly until smooth and bubbling, about 2-3 minutes. Slowly pour in heavy cream while stirring (mixture will bubble vigorously). Continue stirring for another minute until glossy and smooth. Remove from heat, stir in vanilla extract and salt, and set aside.
  2. Prepare the peaches: Slice peaches into 1/4-inch thick wedges (skin on or peeled). Arrange peach slices in a single layer over the caramel in the skillet, avoiding excessive overlapping.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
  4. Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer or 4-5 minutes by hand. Scrape down sides halfway through.
  5. Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Alternate dry ingredients and buttermilk: Add about one-third of the flour mixture to the butter mixture and stir until just combined. Pour in half of the buttermilk and stir. Repeat with another third of flour, remaining buttermilk, and final third of flour. Mix only until no dry streaks remain.
  7. Assemble the cake: Gently spoon batter over peaches and caramel in skillet. Use a spatula to spread evenly, being careful not to disturb the peach layer too much.
  8. Bake: Place skillet in preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Top should be golden brown and edges pulling away from skillet. Let cool in skillet on a wire rack for exactly 10 minutes.
  9. Flip and serve: Place a large serving plate upside down over skillet. Using oven mitts, carefully invert skillet onto plate. Lift skillet slowly; caramel will cascade down sides. If any peaches stick, nudge them back into place with a spatula. Serve warm or at room temperature.

Notes

Don’t rush the caramel; use medium heat to avoid burning. Room temperature ingredients matter for best texture. The cooling step after baking is not optional—it allows the caramel to thicken. Use a well-seasoned skillet to prevent sticking. The cake tastes even better the next day as caramel soaks in.

Nutrition

Keywords: peach skillet cake, caramel peach cake, cast iron skillet dessert, summer peach dessert, sticky caramel cake, easy peach cake

Find it online: https://novanosh.com/best-sticky-caramel-peach-skillet-cake/