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Skillet Cinnamon Sugar Peach Upside Down Cake…because it’s Friday, and it’s summer! You don’t need to be a skilled baker to bake up this deliciously simple peach upside down skillet cake. This upside down cake has a show-stopping look, but only minimal effort. With fluffy vanilla cake made with browned butter, and caramelized cinnamon sugar-coated peaches, every bite is insanely delicious. Enjoy this peach cake warm, right out of the oven, with a dollop of vanilla bourbon cream. Roll your eyes back delicious!
Well, would you look at that, I finally have a peach recipe for you guys. And even though this cake took me a while to create, I couldn’t be happier or more excited. This cake is without a doubt one of my favorite ways to bake with peaches.
It is DELICIOUS…and super simple.
And just the kind of cake we’re looking for in this first full weekend of August. Again, so excited. I feel like I’ve been teasing you guys with the idea of a peach recipe for weeks. To be honest, I’ve been waiting for the perfect peaches to show up, it’s just that they arrived a little late. But it’s OK because the perfect peaches are here. And today we have cake to talk about, so let’s just get right to the sweet stuff.
The inspiration, the process, the craziness…
Alight, so I’m going to give you all a little sneak peek into my mind. Head up, it’s complete craziness.
This recipe started out completely different. It was never an idea for a cake. Somehow though, over the course of a couple of weeks, my peach dessert idea became a peach cake. But only after trying my hand at a few different ideas. Once I had the idea for the cake, I stuck with it.
Originally the cake idea was a three-layer cake with buttercream and the works. I made that four times in a matter of two days. Was it a delicious cake and could I have made it work? Yes, but it needed more time and so much reworking. It was good, but not great. I prefer to share only the best with you all. So after two days and way too many cake layers, I caved, and just gave in.
Well sort of. There was an element from the three-layer cake that I was loving and wanted to incorporate into a simpler recipe…the cinnamon sugar peaches.
And then this cake was created…
Well, once again, kind of. The first version of this cake wasn’t made in a skillet, it was just a normal upside down cake. But then I got to thinking about how delicious some browned butter could be in the cake. That made me think about turning this into a skillet cake. Which is finally how we got to this Skillet Cinnamon Sugar Peach Upside Down Cake.
It took a whole lot of head-scratching, and really, just some good old problem solving, to get to this final peach cake. But it was all worth it.
Think crunchy, cinnamon sugar on top, sweet, caramelized summer peaches. Paired with fluffy vanilla cake made with browned butter. Completed with a final caramelized layer of cinnamon sugar peaches with bourbon cream on top.
So good – cream or no cream, just so so GOOD.
The peaches.
I waited and waited for good peaches to arrive here. But I finally caved in. I asked the ever so sweet team from The Peach Truck in Nashville if they would ship me a box. They so kindly sent me two boxes…which I clearly needed for all my rounds of testing.
And guys, I’d never had a real southern peach before…oh my gosh, these peaches are special. Each peach was perfectly sweet, yet crisp and so flavorful. So happy I waited for just the right peaches, they really made this cake.
Skillet Cinnamon Sugar Peach Upside Down Cake…the details.
The process is pretty effortless. Start out by browning salted butter on the stove. Browning the butter really adds a rich nutty flavor to this cake and makes it just a touch cozier. Remove the skillet from the stove and pour the butter into a mixing bowl, but be sure to leave a little butter in the skillet to thoroughly keep the skillet greased. You need the skillet to be coated in butter to ensure that the peaches you’ll be layering on the bottom of the skillet do not stick.
If you are concerned about your peaches sticking to the skillet, I recommend also lining the skillet with parchment paper, then buttering the paper too.
Now, add your basic cake ingredients to the browned butter in the mixing bowl. Just a touch of yogurt (or sour cream), eggs, sugar, vanilla, and milk. Once you add the eggs, simply stir in the flour, cinnamon, and baking powder. That’s the batter.
Onto the layering. This step is very important.
First, mix together some cinnamon sugar.
Now sprinkle the bottom of the skillet generously with the cinnamon sugar. Add a layer of peaches, then another layer of cinnamon sugar. Pour the batter over the peaches and sprinkle another layer of cinnamon sugar over top the batter. Then add one more layer of peaches and finish with a final layer of cinnamon sugar.
This layering process is important. The cinnamon sugar on the bottom of the skillet will caramelize the peaches and give them a delicious flavor. The cinnamon sugar on top does the very same thing. But it also becomes crunchy in areas and the mix of textures is just delectable.
As the cake bakes, your kitchen will be filled with smells of summer peaches, butter and warming cinnamon.
It. Is. Truly. Wonderful!
Once the cake is done, let it sit five minutes in the skillet, then run a knife around the skillet edges, making sure to release anything that’s stuck. Then, invert the cake onto a severing plate. I know this sounds scary, but I actually had no problems with the step. That said, if any of your peaches stick to the skillet, you can just peel them off and place them back on the cake.
The bourbon cream.
Is this needed? No, not really, and yes, you could easily just serve this cake with ice cream. But the bourbon adds another “cozy” layer that feels very southern and very fitting for this cake.
I found it to be the perfect light dollop to serve atop this warm cake.
And my favorite way to serve this skillet cake? Family style, with a couple of dollops of cream right on top. There’s truly nothing more delicious than eating this right out of the skillet.
Roll. Your. Eyes. Back. Delicious!
So cake tonight? YES!
One final note, as we slowly move into fall at the end of the month, don’t be afraid to swap the peaches for crisp autumn apples. I’m already excited to bake this once September hits!
Looking for other sweet peach recipes? Here are a few ideas:
Peach Ricotta Layer Cake with Browned Butter Buttercream
Skillet Brown Sugar Peach Cobbler
Browned Butter Grilled Peaches with Cinnamon “Toast” Brioche Crumbs
Lastly, if you make this Skillet Cinnamon Sugar Peach Upside Down Cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cinnamon Sugar Peach Upside Down Skillet Cake.
Servings: 10
Calories Per Serving: 508 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 3/4 sticks (14 tablespoons) salted butter
- 1/2 cup plain greek yogurt or sour cream
- 3 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup whole milk, at room temperature
- 2 3/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon plus, 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 4 peaches, thinly sliced
Bourbon Cream
- 1/2 cup heavy cream
- 1 tablespoon bourbon (optional)
Instructions
- 1. Preheat the oven to 375 degrees F. Add the butter to a 10-12 inch oven-safe skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and carefully pour the butter into a large mixing bowl. Line the skillet with parchment paper, then rub with additional butter, making sure every inch of the parchment-lined skillet has been buttered. Set the skillet aside. 2. To the mixing bowl with the browned butter, add the yogurt, eggs, 3/4 cup sugar, the vanilla, and milk, beating until combined. Add the flour, baking powder, 1/2 teaspoon cinnamon, and the salt. Mix until just combined. 3. In a small bowl, mix the remaining 3/4 cup sugar and 1 tablespoon cinnamon. 4. Sprinkle the bottom of the buttered skillet with 3 tablespoons of cinnamon sugar. Arrange the peach slices in a single layer over the sugar, then sprinkle the peaches with 2 tablespoons cinnamon sugar. Pour the cake batter over the peaches. Sprinkle the top of the cake with 2 tablespoons cinnamon sugar, then arrange the remaining peach slices on top. Sprinkle with the remaining cinnamon sugar. 5. Place the skillet on a baking sheet. Bake 40-45 minutes, until golden brown and a knife inserted into the center of the cake comes out clean .Let the cake cool in the skillet for 5 minutes. Run a knife around the edge to loosen. Carefully invert the cake onto a serving plate. Let cool slightly. 6. In a large bowl, using an electric mixer, beat the cream and bourbon on medium-high speed until soft peaks form, 3-4 minutes. Cut the cake into wedges. Serve warm, topped with whipped cream.
Notes
Leftovers: can be stored, covered, in the skillet or in an airtight container for up to 4 days.
If you Don't Have a Skillet: Use a 9 inch pie plate or spring form pan lined with parchment paper. You will need to bake closer to 55-60 minutes.
So incredibly delicious. We had fresh peaches from my cousins farm. A few were starting to go bad but I used them anyways and man was this cake delicious.
After reading several reviews on skillet size I decided to opt in for the 10 inch skillet and do a smaller skillet with it! My skillet set is the Lodge brand from Target. Thought I could get a mini taste before using the larger size for my moms birthday. Wow was that a fantastic idea. Here I am 11pm eating two slices of this mini version wanting to eat the whole thing!
Pro tip, use all the sugar. I thought it was a lot to use between the two I made and I could’ve used more. Don’t be shy with it!
I love all of your recipe books and this site is fabulous for quick ideas. Thank you!
Hey Jess,
Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Thanks for sharing what worked well for you! Have a great weekend:) xx
This cake is amazing! I used a 12-inch skillet and it worked perfectly. The browned butter adds another layer of deliciousness, such a cozy recipe. Definitely one of my new go-to peach recipes, I can’t believe I waited this long to make it! Plan on trying it with apples this fall!
Hi Ali,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
Absolutely delicious!! I used a 10 inch pan and it took an hour to cook. Do not skip the baking sheet under the pan in the oven. Next time, I will use a larger skillet. So good!
Hi Maggie,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
Made this for the first time but used a round cake pan instead. Turned out onto a platter very easily. It was the most delicious dessert ever!! My guests devoured it! Warning…it is a heavy cake so cut your pieces small. The bourbon whipping cream will now be a must for many of my other dessert recipes.
Hey there,
Awesome!! So glad to hear this recipe was enjoyed, thanks for making it! xT
This was really awesome and I also used my peach truck peaches (so excited to have them this year)! I have some changes I would make next time–first, I would def use the 12-inch skillet instead of my 10.25 one because I would also add (probably two) more peaches and slice them thicker. Other than that, the cake was delicious (and turned out so easily!) despite the fact that things got a little dicey when I was browning the butter so I’m not quite sure how brown it got–so it probably could have been even more delicious.
Anyway this is a long rambling comment to say recipe = good, would have added more peaches.
Hey there,
Happy Friday!! Thanks a bunch for trying this recipe and sharing your review. I love that it was enjoyed!! Happy 4th of July weekend!??
are canned peaches okay instead of fresh ones?
Hi Diana,
Yes, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
This was amazing!!
I had a glut of nectarines so I made it with those (they were smaller so I used 6). The milk and eggs being room temperature is crucial for a lighter, fluffier cake, so I’m grateful I took the time to warm those up! Mine took about 15 minutes longer to cook… Thanks for the tip to use a knife to test its doneness, as a toothpick came out clean but it wasn’t done. If you’re looking to make this, definitely follow those little points for an amazing cake. Even my husband, who is normally only all about chocolate, was practically licking his plate clean! I froze a bunch of peaches and can’t wait to make it again! Thank you for a scrumptious dessert!
Hey Ali,
Thanks a lot for giving this recipe a try, I am delighted to hear that it was enjoyed! xTieghan
Delicous and lovely! I let my butter get really toasty, then discarded the brown sandy solids. And added almond extract to the vanilla. I used a 12 inch cast iron skillet with parchment paper, and the cake is moist and dense, with a nice fruit-to-cake ratio. I wouldn’t try a smaller pan – instead I’d make two or half the recipe. You want that thinner cake with the peaches on the top and bottom!!!
Hey Jennifer,
Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan
Made this today. My husband and I think it’s wonderful!! Not dry at all as some said. I will definitely make again and try with apples too. Plus it’s a pretty dessert.
Hey Terese,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
Made this tonight and it came out a showstopper. Had to bake it bit longer because my oven is wonky so some of the peaches are a little too stick-to-your teeth for my taste, but I will adjust in the future with thicker slices. Planning to use this method with other fruits in the future too!
Hey Bee,
Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan
Can leftovers be frozen?
Hey Jill,
Sure, that would be okay to do. I hope you love this recipe, please let me know if you give it a try! xTieghan
It wasn’t terrible. The cake rose, looked nice and tasted good. Dry, but good. Don’t forget your mild kids! I’m going to make it again.
Thanks so much for giving the recipe a try!
Arg, I put my cake in the oven about 15 minutes ago and walking by just now, noticed the cup of milk, room temperature, sitting on the counter. Well, let’s see how this turns out. I’m so annoyed with myself!!
So sorry to hear this!! xTieghan
I made this cake tonight, and it was as easy & delicious as you say. I had to change it up a bit. I am gluten-free, so I subbed out the all purpose flour with King Arthur Measure for Measure GF flour. Worked just fine!! I think the amount of moisture in the cake recipe was helpful with the GF flour. Sometimes cakes come out a bit “gritty” with GF flour. Not this time!! I’m looking forward to making it with apples in the fall. Thanks for a great recipe.
Also, the cake took about an hour to bake not 40-50 minutes. Not sure if the GF flour had anything to do with the baking time. I did not use the parchment paper in my cast iron skillet and no problem inverting the cake onto a platter. Came out of the skillet just fine.
Do you think Almond flour will work as a substitute for GF flour?
Hi Jennifer,
I would use a gluten free flour blend like Bob’s Red Mill. I hope you love the recipe!!
Hey Dianne,
Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan
Just took this out of the oven, and my house smells devine. We will be eating tonight if we can wait.
Hey Debbie,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan