Peach Skillet Cake

Why You’ll Love This Peach Skillet Cake

It’s quick and easy: This recipe uses simple ingredients and takes less than 40 minutes from start to finish.

Perfect texture: As long as you don’t overcook the cake, you’re pretty much going to end up with a buttery, moist cake. The butter that melts over the top adds so much flavor.

Versatile: Works well with canned or fresh peaches, so it’s perfect for any season. We even love it for camping!

Peach Skillet Cake Ingredients

Butter – You’ll need unsalted butter for both the cake batter and that delicious butter topping.

Sugar – We use just a little sugar in the cake batter and save most of it for that sweet, crispy topping.

Eggs – Just one egg is all you need to bind this simple cake batter together.

Flour – Regular all-purpose flour works perfectly for this recipe.

Baking Powder – This helps our cake get just the right amount of rise.

Salt – A little salt makes all the other flavors pop!

Milk – Adds moisture to the cake batter.

Canned Peaches – We use canned peaches for this cake because they’re already prepared for us and sweetened with the yummy juices in the can. They’re softer too and have more flavor. However, you can use fresh peaches for this recipe too. Make sure they’re very ripe and remove the skin.

Cinnamon – This warm spice pairs perfectly with peaches and adds so much flavor to the topping.

How to Make Peach Skillet Cake

Prepare the batter: In a mixing bowl beat the 4 tablespoons of the butter with 1/4 cup sugar until blended together. Add in the egg and beat.

Mix dry ingredients: Combine the flour, baking powder and salt in a separate bowl.

Combine wet and dry: Alternate the dry ingredients and the milk into the butter mixture and beat on low. Scrape down the sides of the bowl and continue to beat on low until everything is blended together.

Prepare your skillet: Spray a 10″ cast iron pan with cooking spray. Also, spray a spatula with cooking spray as well since the batter is very sticky!

Spread the batter: Use the buttered spatula to spread a thin layer of batter evenly in the cast iron pan. You can also spray clean hands and use your hands to evenly spread the batter. Adding butter or cooking spray helps the batter to stay in the pan and not on your fingers or the spatula.

Add the peaches: Using canned peaches, place them on top of the batter around the edge and in the middle of the cake.

First bake: Bake in a preheated 350-degree oven for 15 minutes. You will bake more after adding the butter mixture.

Prepare the topping: While the cake is baking, cut 6 tablespoons butter into small cubes. Add sugar and cinnamon to the cubes.

Add the butter topping: After the cake bakes for 15 minutes, add the butter and sugar mixture to the top of the cake. Make sure you place the butter cubes all around the cake so it melts evenly.

Final baking: Bake the cake for another 8 minutes. The butter will brown and create the most delicious, warm cake!

Serve and enjoy: Serve this cake warm with vanilla ice cream!

Storage

Room Temperature

Store this peach cake at room temperature in the cast iron skillet. Cover with plastic wrap and it will be fresh for 2 days.

Refrigerate

For longer storage, this cake can be refrigerated in an airtight container for up to 5 days.

Freeze

If you’d like to freeze the cake, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, place in a 350°F oven for about 10 minutes or until warmed through.

Recipe Variations

Peach and Berry Skillet Cake: Add a cup of blueberries or blackberries along with the peaches for a delicious fruity combo.

Spiced Peach Skillet Cake: Add 1/2 teaspoon of nutmeg and a pinch of cardamom to the batter for a warm spice profile.

Almond Peach Skillet Cake: Add 1/2 teaspoon of almond extract to the batter and sprinkle sliced almonds on top for the last 5 minutes of baking.

Fresh Peach Variation: If using fresh peaches, peel and slice 2-3 ripe peaches. Toss with 1 tablespoon of sugar before arranging on the batter.

Eden’s Tips

Batter Amount: When you whip the batter up, it’s pretty thick and it doesn’t seem like it will fill the entire 10″ cast iron pan. I promise it will and it will rise, although it’s still a thinner cake.

Perfect Skillet Size: A 10″ cast iron skillet works best for this recipe. Make sure it’s well-seasoned before using for the best results and easy release.

Watch Those Handles: Remember that cast iron handles get extremely hot! I recommend using silicone handle covers as a safety precaution, especially when serving directly from the skillet.

Peach Preparation: If your peaches are very juicy, drain some of the liquid before adding them to the batter to prevent the cake from becoming soggy.

Serving Temperature: For the best flavor, serve this cake warm with a scoop of vanilla ice cream. The contrast of warm cake and cold ice cream is irresistible!

Doneness Check: The cake will look slightly underdone in the center when you add the butter and sugar mixture, and that’s perfect! It will continue to cook in the second baking phase.

More Delicious Peach Recipes

Canned Peach Pie

Peach Lemonade

Frozen Peach Bellini

Canned Peach Crisp

Peach Campfire Pies

Peachy Grapefruit Salty Dog Cocktail