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A quick and easy peach upside-down skillet cake with caramelized peaches and a luscious salted caramel sauce, perfect for comforting desserts or summer gatherings.

Ingredients

Scale
  • 4 large fresh peaches, peeled and sliced
  • 6 tablespoons unsalted butter, softened (for the skillet caramel base)
  • 3/4 cup packed dark brown sugar
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened (for the batter)
  • 1 large egg, room temperature
  • 1/2 cup whole milk (or almond/oat milk for dairy-free)
  • 1 teaspoon pure vanilla extract
  • Salted Caramel Topping:
  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter
  • 1/4 cup heavy cream (or coconut cream for dairy-free)
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 350°F (175°C) and place cast iron skillet on stove over low heat.
  2. Score bottoms of peaches, blanch in boiling water 30–60 seconds, plunge into ice water, then peel and slice.
  3. Melt 6 tablespoons unsalted butter in skillet over medium-low heat; stir in 3/4 cup dark brown sugar and cook until smooth and bubbling (3-4 minutes), then remove from heat.
  4. Arrange peeled and sliced peaches in a single layer over caramel in skillet; slight overlap is okay but avoid crowding.
  5. In a large bowl, whisk together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
  6. In a separate bowl, cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy (2-3 minutes). Add 1 large egg and 1 teaspoon vanilla extract; beat until smooth.
  7. Add flour mixture and 1/2 cup milk to creamed butter in three additions, starting and ending with flour; mix gently until just combined, do not overmix.
  8. Pour batter evenly over arranged peaches in skillet without disturbing the fruit.
  9. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean and top is golden brown; loosely tent with foil if edges brown too quickly.
  10. While baking, make salted caramel topping: melt 1/2 cup granulated sugar in small saucepan over medium heat without stirring until amber color forms.
  11. Add 3 tablespoons unsalted butter to caramelized sugar; stir until melted. Remove from heat, slowly whisk in 1/4 cup heavy cream, then stir in 1/2 teaspoon sea salt; let cool until thick but pourable.
  12. Remove cake from oven; let rest in skillet for 10 minutes.
  13. Run a knife around skillet edge and carefully invert cake onto serving plate so caramelized peaches are on top.
  14. Drizzle salted caramel sauce over warm cake and serve with extra caramel on the side.

Notes

Use fresh peaches for best texture and flavor. If using canned or frozen peaches, drain and pat dry to prevent sogginess., Keep heat medium-low when making caramel to avoid burning or graininess; stir gently and remove from heat once smooth., Cake can be made ahead, cooled, and refrigerated up to 3 days; warm before serving and refresh with salted caramel drizzle., If you don’t have a cast iron skillet, an oven-safe nonstick or stainless steel skillet or baking dish will work, but caramel crust may be less deep., For vegan version, swap butter for vegan margarine or coconut oil, use plant-based milk, and substitute egg with flax egg., Peach peeling tip: score ‘X’ on bottom, blanch in boiling water for 30-60 seconds, then ice water bath to slip off skins easily., Leftovers reheat well in a 300°F oven or microwave for 20-30 seconds., This recipe is adaptable: swap peaches for nectarines, pears, or apples, and try different flours and milks for dietary needs.

Nutrition

Find it online: https://cookingcrumbs.com/perfect-peach-upside-down-skillet-cake-recipe-with-easy-salted-caramel-topping/