Published: · Modified: · by Kyleigh Sage · This post may contain affiliate links.
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This brown butter peach skillet cake is baked in a cast iron skillet to give it super crispy edges with a soft, tender center. It's topped with sliced peaches and a dusting of powdered sugar for a super easy summer dessert!
This cake comes together in just one bowl and is ready to eat in about 40 minutes! You can also substitute whatever fruit or berries you have on hand!
Jump to:
- What is Skillet Cake?
- Ingredient Notes
- How to Make Skillet Cake
- Recipe FAQ's
- Tips for Success!
- More Peach Recipes You Might Like
- Recipe Card
- Comments
What is Skillet Cake?
Skillet cake is kind of like a cross between cake and cobbler (and almost even a clafoutis)! It has a super light, fluffy cake batter topped with fresh fruit!
The cake is baked in a preheated cast iron skillet to get super crispy edges with a moist, tender center.
Ingredient Notes
You just need a few simple ingredients to make this super easy peach skillet cake!!
- Cake flour- I always usecake flourin my cakes because it makes them super soft and tender, but all purpose flour also works great!
- Peaches - Fresh peaches are my all time favorite fruit, so they were the natural choice for this recipe. But any type of stone fruit or berry would also work great! However, I don't recommend using frozen fruit for this recipe.
- Brown Butter- My favorite ingredient of all time isbrown butter!! Brown butter is just unsalted butter that has been melted and gently cooked to bring out a toasty, nutty flavor. If you've never made brown butter before, you can check out this post with all my tips forhow to make brown butter!
How to Make Skillet Cake
Preheat oven to 350°F.
Whisk together the flour, brown sugar, baking powder, cinnamon, and salt in a medium size bowl. Add in the milk and vanilla and mix until fully combined and smooth.
Melt the butter in a 10 inch cast iron skillet over medium heat (this both preheats and greases the pan).
Once melted stir frequently and watch closely for the formation of brown specs on the bottom of the pan.
First the butter will get thick and foamy. Then it will start to bubble rapidly. Don't stop stirring the butter. After a few minutes, the butter will start to turn a golden brown color and you'll start to see those brown specs on the bottom of the pan. It will smell intensely buttery, nutty, and rich.
Once you see the brown specs, remove from the heat and immediately pour into the cake batter (it's okay if a little butter stays behind) and stir to combine.
Pour the batter into the hot greased pan and smooth into an even layer.
Top with the sliced peaches.
Bake the skillet cake at 350°F for 30-40 minutes or until the batter is fully set and the top is browned.
Dust the peach skillet cake with powdered sugar and serve warm with whipped cream or vanilla ice cream!
Recipe FAQ's
Can you make skillet cake with different kinds of fruit?
Yes, absolutely! Any type of stone fruit or berry is delicious in a skillet cake! Plums, cherries, blueberries, etc. would all work great!
Do I have to use a cast iron skillet?
Nope! You can use a regular round 8 inch cake pan if that's all you have. The edges just won't get crispy.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Peach Recipes You Might Like
- Peach Cobbler with Biscuit Topping
- Roasted Peach Shortcake with Brown Butter Biscuits
- Peach Macarons with Fresh Peaches and Cream
- Roasted Peach and Brie Crostini
If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. And if you want more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook!
Recipe Card
Brown Butter Peach Cast Iron Skillet Cake
5 from 37 votes
This brown butter peach skillet cake is baked in a cast iron skillet to give it super crispy edges with a soft, tender center.
Print Pin
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 8 slices
Author: Kyleigh Sage
Special Equipment
Need Metric Measurements?Use the options below to toggle between cups and grams!
Ingredients
- 1 cup cake flour, substitute all purpose flour
- ¾ cup light brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter
- 4 large fresh peaches, sliced
- powdered sugar, for dusting
Instructions
Preheat oven to 350°F.
Whisk together the flour, brown sugar, baking powder, cinnamon, and salt in a medium size bowl. Add in the milk and vanilla and mix until fully combined and smooth.
Melt the butter in a 10 inch cast iron skillet over medium heat (this both preheats and greases the pan).
Once melted stir frequently and watch closely for the formation of brown specs on the bottom of the pan.
First the butter will get thick and foamy. Then it will start to bubble rapidly. Don't stop stirring the butter. After a few minutes, the butter will start to turn a golden brown color and you'll start to see those brown specs on the bottom of the pan. It will smell intensely buttery, nutty, and rich.
Once you see the brown specs, remove from the heat and immediately pour into the cake batter (it's okay if a little butter stays behind) and stir to combine.
Pour the batter into the hot greased pan and smooth into an even layer. Then top with the sliced peaches.
Bake the skillet cake at 350°F for 30-40 minutes or until the batter is fully set and the top is browned.
Dust the peach skillet cake with powdered sugar and serve warm with whipped cream or vanilla ice cream!
Notes
Store covered for up to 2 days.
Substitute any stone fruit or berries!
Nutrition
Serving: 1 | Calories: 257kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 173mg | Potassium: 88mg | Fiber: 1g | Sugar: 22g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Category | Dessert
Cuisine | American, Southern
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Reader Interactions
Comments
K says
DEELISH! I was in a pinch and had homemade pear pie filling that needed to be used before it went bad and just subbed that for the peaches. I also made it gluten-free for my mom, and even my dad (who is not gf) loved it! What a comforting dessert for this cold & snowy week.Loading...
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