Iron Skillet Peach Upside Down Cake Recipe

Name: Iron Skillet Peach Upside Down Cake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons unsalted butter (plus 1/2 cup softened butter); 1/2 cup packed light brown sugar; Peach Slices; Maraschino Cherry; Granulated Sugar; 2 large eggs; Vanilla; All Purpose Flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup milk; Whipped Cream

This recipe for Iron Skillet Peach Upside-Down Cake takes a classic dessert and elevates it with the rustic charm of an iron skillet. The caramelized brown sugar base perfectly complements the juicy peaches and cherries, creating a warm and comforting treat. This easy-to-follow recipe is perfect for beginner bakers and experienced cooks alike! Get ready to impress your friends and family with this show-stopping dessert.

Prep Time 20 mins

Cook Time 75 mins

Calories 473.2 kcal

Protein 10g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Iron Skillet Peach Upside Down Cake

2 tablespoons unsalted butter (plus 1/2 cup softened butter)
1/2 cup packed light brown sugar
Peach Slices
Maraschino Cherry
Granulated Sugar
2 large eggs
Vanilla
All Purpose Flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Whipped Cream

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How to Make Iron Skillet Peach Upside Down Cake

Preheat oven to 350°F (175°C).
Spray a 10-inch iron skillet with non-stick cooking spray.
Melt 2 tablespoons of butter in the iron skillet over medium heat.
Add 1/2 cup packed light brown sugar to the melted butter. Mix well and remove from heat.
Press the brown sugar mixture evenly onto the bottom of the skillet.
Arrange 4-5 ripe peaches (peeled, pitted, and sliced) and 1/2 cup fresh cherries on top of the brown sugar mixture.
In a separate bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup granulated sugar until light and fluffy.
Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter evenly over the peaches and cherries in the skillet.
Place the skillet on a large baking sheet to catch any spills.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the skillet for 10-15 minutes.
Run a knife around the edges of the skillet to loosen the cake.
Invert the cake onto a serving plate. Serve warm with whipped cream or vanilla ice cream.