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Perfect Brown Butter Peach Upside-Down Skillet Cake Recipe with Caramel Sauce

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A rich and buttery upside-down peach cake with a nutty brown butter flavor and luscious caramel sauce, perfect for summer gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 3 to 4 ripe peaches, peeled, pitted, and sliced
  • 6 tablespoons unsalted butter, browned
  • 1 ½ cups all-purpose flour (190 grams), sifted
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar (150 grams), divided
  • ¼ cup brown sugar (50 grams), packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup whole milk (120 ml), room temperature
  • ¼ cup heavy cream (60 ml)
  • 2 tablespoons light corn syrup or honey (optional)
  • Pinch of sea salt flakes

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Brown the butter: In your skillet, melt 6 tablespoons unsalted butter over medium heat. Stir constantly as it foams and then turns a deep golden brown with a nutty aroma (about 5 minutes). Remove from heat immediately to prevent burning.
  3. Caramelize the peaches: Sprinkle ¼ cup of granulated sugar evenly in the skillet over the brown butter. Arrange peach slices in a circular pattern on top of the sugar. Cook over medium heat for 3-4 minutes until the sugar melts and the peaches start to soften and caramelize. Remove skillet from heat.
  4. Mix dry ingredients: In a bowl, whisk together 1 ½ cups flour, 2 teaspoons baking powder, ¼ teaspoon salt, and ¼ cup brown sugar.
  5. Combine wet ingredients: In another bowl, beat 2 large eggs with ½ cup whole milk and 1 teaspoon vanilla extract until smooth.
  6. Make the batter: Gradually add the dry ingredients to the wet, folding gently with a spatula until just combined. Avoid overmixing to keep the cake tender.
  7. Pour batter over peaches: Spread the batter evenly over the caramelized peaches in the skillet, smoothing the top carefully.
  8. Bake: Place the skillet in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden and pulling slightly away from the skillet.
  9. Cool slightly and flip: Let the cake cool in the skillet for 10 minutes. Run a knife around the edges to loosen. Place a serving plate on top and carefully invert the skillet to release the cake, revealing the glossy caramelized peach topping.
  10. Prepare caramel sauce: While the cake bakes, warm ¼ cup heavy cream, 2 tablespoons sugar, and 2 tablespoons light corn syrup (or honey) in a small saucepan over medium heat. Stir until sugar dissolves and sauce thickens slightly (about 5 minutes). Remove from heat and add a pinch of sea salt flakes.
  11. Serve: Drizzle the warm caramel sauce over the upside-down cake slices. It’s best enjoyed slightly warm or at room temperature.

Notes

Use ripe but firm peaches to avoid mushy topping. Watch the brown butter closely to prevent burning. Pat peaches dry if too juicy to avoid soggy topping. Let cake rest before flipping to ensure caramel sets. For gluten-free, substitute almond flour or gluten-free flour blend. For dairy-free, use coconut oil and plant-based milk; caramel sauce can be made with coconut cream.

Nutrition

Keywords: brown butter, peach cake, upside-down cake, skillet cake, caramel sauce, summer dessert, easy dessert, peach recipe

Find it online: https://bitefuljoy.com/perfect-brown-butter-peach-upside-down-skillet-cake-recipe-with-caramel-sauce/