A buttery and absolutely delicious cast iron peach cake recipe made with simple ingredients and baked with butter and sugar on top! It’s a thinner cake, with peaches baked into the batter. So flavorful and easy to make.
There are a lot of peach cake recipes ou
The actual cake batter only used 1/4 cup sugar and then we add butter,
Also, try our canned peach pie recipe too!
How to Make an Easy Peach Cake
Table of Contents
You will be so surprised at how easy this is to make. 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.
Ingredients
- Butter
- Sugar
- Eggs
- Flour
- Baking Powder
- Salt
- Milk
- Canned Peaches
- Cinnamon
Directions
- 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.
- Combine the flour, baking powder and salt in a separate bowl.
- Alternate the dry ingredients and the milk into the butter mixture and beat on low.
- Next, scrape down the sides of the bowl and continue to beat on low until everything is blended together.
- Spray a 10″ cast iron pan with cooking spray.
- Also, spray a spatula with cooking spray as well since the batter is very sticky!
- 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.
- Using canned peaches, place them on top of the batter around the edge and in the middle of the cake.
- Bake in a preheated 350-degree oven for 15 minutes. You will bake more after adding the butter mixture
Cinnamon, Sugar and Butter Topping
- While the cake is baking, cut 6 tablespoons butter into small cubes. Add sugar and cinnamon to the cubes.
- 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.
- Bake the cake for another 8 minutes. The butter will brown and create the most delicious, warm and gooey butter cake!
- Serve this cake warm with vanilla ice cream
See how easy this peach cake is? 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 of the cake really adds so much flavor.
We use canned peaches for this cake because they’re already prepare 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.
Frequently Asked Questions
Can you make a cake in a cast iron skillet?
Yes! Not only can you make a cake in a cast iron, but the cake will have a delicious crispy bottom and a moist butter top. They’re usually thinner cakes and great served with ice cream. Perfect for all seasons and even for camping!
How do you bake with cast iron?
Find a favorite cast iron cake recipe to follow. Bake the cake in a well-seasoned
Can cast iron be put in the oven?
Cast-iron is oven safe and great for baking cakes! A quick tip to remember is that the handle for a cast iron is very hot! Use
Can you boil water in a cast iron pan?
You can boil water in a well-seasoned cast iron pan. It’s also a great way to remove any food or leftover cake from t
How do you store a peach cake?
Store this peach cake room temperature in the cast iron skillet. Cover with plastic wrap and it will be fresh for 2 days.
More Cast Iron Recipes You’ll love!
Olive Oil and Apple Mini Cast Iron Skillet Cakes
Olive Oil and Orange Cast Iron Cake
The BEST Frittata Recipe in a Cast Iron Skillet!
Let us know if you make this delicious and cake recipe! Leave a review and comment below!
Peach Cake Recipe
Ingredients
Cake Batter
- 4 tbsp unslated butter
- 1/4 cup sugar
- 1 large egg
- 1 cup flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 cup milk
- 1 can peaches
Butter and Sugar Topping
- 1/2 cup sugar
- 1 tsp cinnamon
- 6 tbsp butter, cubed
Instructions
- 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.
- Combine the flour, baking powder and salt in a separate bowl.
- Alternate the dry ingredients and the milk into the butter mixture and beat on low.
- Next, scrape down the sides of the bowl and continue to beat on low until everything is blended together.
- Spray a 10″ cast iron pan with cooking spray.
- Also, spray a spatula with cooking spray as well since the batter is very sticky!
- 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.
- Using canned peaches, place them on top of the batter around the edge and in the middle of the cake.
- Bake in a preheated 350-degree oven for 15 minutes. You will bake more after adding the butter mixture
- While the cake is baking, cut 6 tablespoons butter into small cubes. Add sugar and cinnamon to the cubes.
- 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.
- Bake the cake for another 8 minutes. The butter will brown and create the most delicious, warm and gooey butter cake!
- Serve this cake warm with vanilla ice cream!
I assume you drain the canned peaches?
I followed the directions exactly, except that I used fresh peaches. When I removed the pan from the oven after adding the butter/sugar topping and cooking for an additional 8 minutes it looked like a greasy mess…the “cake” was liquid! I put it back in at 350 for 10 additional minutes…and it was fine… it was very tasty with a browned bottom crust ( i did use a cast iron skillet).
This recipe require canned peaches. There is a big difference between canned and fresh.