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Best Sticky Caramel Peach Skillet Cake (Easy Recipe)

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This Sticky Caramel Peach Skillet Cake is a rustic, easy dessert featuring warm caramel, juicy peaches, and tender cake baked in a cast iron skillet. It’s perfect for summer gatherings and converts even self-proclaimed cake-haters.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, cut into cubes
  • 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 (about 1 pound or 450g), sliced into 1/4-inch wedges
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon (optional)
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center. Place your cast iron skillet on the stovetop over medium heat.
  2. Make the caramel base: In your skillet, melt 1/2 cup butter over medium heat. Once melted and foaming, sprinkle in the brown sugar. Stir constantly until the sugar dissolves and the mixture is smooth and bubbling—about 2-3 minutes. Remove from heat, then whisk in the heavy cream, vanilla, and salt. Let it sit.
  3. Prepare the peaches: In a small bowl, toss the sliced peaches with lemon juice and cinnamon (if using).
  4. Arrange the peaches: Spread the caramel mixture evenly in the skillet. Arrange the peach slices in a single layer over the caramel. Set aside.
  5. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  6. Cream the butter and sugar: In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy—about 2-3 minutes. Scrape down the sides.
  7. Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  8. Alternate adding dry ingredients and buttermilk: With the mixer on low, add about one-third of the flour mixture, then half the buttermilk, mixing just until combined. Repeat with another third of flour, the remaining buttermilk, and finally the last of the flour. Do not overmix.
  9. Pour the batter over the peaches: Spoon the batter gently over the peach layer, spreading it evenly with a spatula.
  10. Bake for 30-35 minutes. The cake is done when the top is golden brown, the edges pull away slightly from the skillet, and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil.
  11. Cool in the skillet for 10 minutes. Run a knife around the edge of the skillet to loosen the cake. Place a large serving plate upside down over the skillet, then carefully invert the whole thing. Lift the skillet off slowly.
  12. Serve warm or at room temperature. Reheat individual slices in the microwave for 15 seconds if needed.

Notes

Don’t rush the caramel—medium heat and constant stirring are key. Use ripe but firm peaches. Let the cake cool for a full 10 minutes before flipping to prevent the caramel from running. Room temperature ingredients ensure a tender crumb. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan adaptation, use plant-based butter, flax eggs, and oat milk with apple cider vinegar.

Nutrition

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

Find it online: https://sparklespoon.com/best-sticky-caramel-peach-skillet-cake-easy-recipe/