There’s nothing quite like the sound of peaches sizzling as they caramelize in a hot skillet, filling the kitchen with an irresistible sweetness that beckons everyone to the table. One sunny afternoon, while enjoying the freedom of summer, I decided to transform some ripe peaches into a delightful dessert: a Brown Sugar Peach Skillet Cake with Vanilla Whipped Cream. This recipe isn’t just about satisfying a sweet tooth; it’s about celebrating the juicy flavors of fresh peaches and the comforting embrace of a warm cake, all done in one pan.
After a long week of takeout and fast food, I craved something homemade and heartwarming. This cake has become my go-to solution, as it combines simplicity with a show-stopping presentation. With a buttery, cinnamon-spiced batter cradling chunks of tender peaches, it’s the kind of dish that makes your home feel inviting and loved. And the best part? You can whip it up in just over an hour, making it perfect for a spontaneous gathering or a cozy family night. Let’s roll up our sleeves and dive into this delicious recipe!
Why is Brown Sugar Peach Skillet Cake a Must-Try?
Simplicity at its Best: This recipe requires minimal effort, making it perfect for novice bakers and busy home chefs alike.
Bursting with Flavor: Sweet, juicy peaches combined with rich brown sugar create a taste sensation that’s sure to impress.
One-Pan Wonder: Cooking everything in a skillet means less clean-up, allowing you to savor the moment instead.
Crowd-Pleasing Delight: Whether it’s a family dinner or a gathering with friends, this cake is guaranteed to disappear fast!
Add a Creamy Touch: Pair it with homemade vanilla whipped cream for an indulgent experience, turning an ordinary dessert into something extraordinary!
Brown Sugar Peach Skillet Cake Ingredients
Get ready to gather sweet goodness!
For the Cake
- Unsalted butter – 1 tbsp for greasing the skillet, ensuring a non-stick finish.
- Turbinado sugar – 1 tbsp to dust the pan for a delightful caramelized crust.
- Ripe peaches – 3 cups (about 4 medium) for that juicy burst of summer flavor.
- Fresh lemon juice – 1 tbsp to brighten the peaches and enhance their sweetness.
- Cornstarch – 1 tbsp to help thicken the peach mixture and keep it from getting soggy.
- Unsalted butter – 1/2 cup (113 g), softened, providing a rich base for the cake.
- Light brown sugar – 3/4 cup (150 g), packed, for a deep caramel flavor that complements the cake perfectly.
- Large eggs – 2, at room temperature, helping the batter to blend smoothly.
- Vanilla extract – 2 tsp for an aromatic touch that elevates the dessert.
- All-purpose flour – 1 1/2 cups (190 g), the foundation of the cake that brings everything together.
- Baking powder – 1 1/2 tsp to give the cake a delightful lift.
- Baking soda – 1/4 tsp for extra leavening power, ensuring a light texture.
- Fine sea salt – 1/2 tsp to enhance the sweetness of the cake.
- Ground cinnamon – 1/2 tsp for a warm spice that pairs beautifully with peaches.
- Ground nutmeg – 1/8 tsp to add a hint of warmth and depth.
- Sour cream – 1/2 cup (120 g), at room temperature, making the cake moist and tender.
- Turbinado sugar – 2 tbsp, for sprinkling on top before baking to create a crunchy crust.
For the Vanilla Whipped Cream
- Heavy whipping cream – 1 cup (240 ml), very cold, for that fluffy texture in your cream.
- Powdered sugar – 2 tbsp (15 g), to sweeten the whipped cream to your liking.
- Vanilla extract – 1 tsp for a rich, vanilla flavor that complements the cake perfectly.
- Fine salt – Pinch, enhancing the sweetness and flavor of the whipped cream.
How to Make Brown Sugar Peach Skillet Cake
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Preheat the oven to 350°F (175°C). Start by greasing a 10-inch oven-safe skillet with 1 tablespoon of unsalted butter and dusting it with 1 tablespoon of turbinado sugar to ensure a sweet, caramelized crust.
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Prepare the peaches by pitting them and chopping into 1/2-inch pieces. Toss the chopped peaches with 1 tablespoon of fresh lemon juice and 1 tablespoon of cornstarch until they are evenly coated, then set aside.
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Cream the softened butter and packed brown sugar in a large bowl using a mixer on medium speed until the mixture is light and fluffy, about 2–3 minutes. Don’t forget to scrape down the bowl and add the eggs one at a time, followed by 2 teaspoons of vanilla extract, mixing until smooth.
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Whisk together the flour, baking powder, baking soda, fine sea salt, ground cinnamon, and ground nutmeg in a separate bowl. This will create a lovely mix of dry ingredients.
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Combine by adding about half of the dry ingredients to the butter mixture, mixing on low speed just until combined. Then, add the sour cream and mix well; finally, add the remaining dry ingredients and mix on low until no dry streaks remain—be careful not to overmix!
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Fold in half of the prepared peaches gently. Scrape the batter into the prepared skillet, smoothing the top. Scatter the remaining peaches on top and gently press them in, then sprinkle with the remaining 2 tablespoons of turbinado sugar for extra sweetness.
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Bake for 38–45 minutes, rotating the skillet halfway through, until the cake is deep golden, and a tester inserted in the center comes out with a few moist crumbs. Allow it to cool in the skillet for 15–20 minutes.
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Whip the very cold heavy cream in a chilled bowl until you achieve soft peaks. Add 2 tablespoons of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Continue whipping until medium peaks form. Serve warm wedges of cake topped with the luscious vanilla whipped cream.
Optional: Top with additional peach slices for a delightful garnish.
Exact quantities are listed in the recipe card below.
What to Serve with Brown Sugar Peach Skillet Cake?
Imagine a warm slice of cake nestled next to delightful side dishes, creating a perfect summer feast that celebrates fresh flavors.
- Vanilla Ice Cream: The creamy, smooth texture of vanilla ice cream beautifully balances the warm, spiced cake, turning each bite into a heavenly adventure.
- Fresh Mint Salad: A light salad made with fresh mint and other seasonal greens adds a burst of freshness, cutting through the sweetness while enhancing the peach flavor.
- Coffee or Tea: A warm cup of coffee or herbal tea complements the cake perfectly, enhancing its flavors and making for a cozy dessert experience.
- Honey Drizzled Ricotta: The rich, creamy ricotta topped with a drizzle of honey brings a creaminess that pairs beautifully with the cake’s sweetness, creating a decadent duo.
- Grilled Peaches: Grilled peaches, caramelized slightly on the grill, echo the flavors of the cake while adding a smoky sweetness that elevates the whole dessert.
- Chilled White Sangria: A refreshing glass of white sangria filled with fruit slices pairs wonderfully with your dessert, providing a delightful, fruity contrast to the rich cake.
Brown Sugar Peach Skillet Cake Variations
Feel free to explore these delightful twists to make this recipe truly your own!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to enjoy this cake without gluten.
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Dairy-Free: Use coconut oil and almond milk yogurt for a dairy-free version that still boasts delicious flavor.
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Peach-Free: Swap peaches for ripe blueberries or blackberries for a different fruity flavor experience.
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Extra Spice: Add 1/4 teaspoon of cloves or ginger for a spicier kick that dances on your palate.
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Nutty Add-In: Fold in 1/2 cup of chopped pecans or walnuts to add texture and a rich, nutty flavor.
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Caramel Drizzle: Drizzle caramel sauce over the top for an extra touch of sweetness that elevates every slice.
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Zesty Twist: Add the zest of one lemon or orange for a refreshing citrus zing that brightens up the cake.
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Heat Things Up: Incorporate a finely chopped jalapeño for a surprising, sweet-heat combination that will awaken your taste buds.
Expert Tips for Brown Sugar Peach Skillet Cake
- Choose Ripe Peaches: Select peaches that are soft to the touch and fragrant. Under-ripe peaches won’t provide the sweet burst you’re looking for.
- Avoid Overmixing: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake instead of the light, fluffy texture we love.
- Check for Doneness: Use a toothpick to test for doneness; a few moist crumbs should cling to it. This ensures the cake stays tender and moist.
- Cool Before Serving: Allow the cake to cool in the skillet for 15–20 minutes. This helps it set and makes it easier to slice without falling apart.
- Customize Whipped Cream: Feel free to add a splash of almond extract or a pinch of cinnamon to your vanilla whipped cream for an extra layer of flavor with your Brown Sugar Peach Skillet Cake.
Make Ahead Options
These Brown Sugar Peach Skillet Cake with Vanilla Whipped Cream are perfect for busy home cooks looking to save time! You can prepare the cake batter up to 24 hours in advance; just cover the bowl tightly and refrigerate, keeping the flavors fresh. Additionally, you can chop the peaches and toss them with lemon juice and cornstarch, storing them in the fridge for up to 3 days to prevent browning. When you’re ready to bake, simply pour the batter into the greased skillet, fold in the prepared peaches, and follow the baking instructions. Your cake will be just as delicious, and you’ll enjoy a warm, comforting dessert with minimal effort!
How to Store and Freeze Brown Sugar Peach Skillet Cake
Room Temperature: Allow the cake to cool completely before storing it at room temperature. Cover it with plastic wrap or a cake dome to keep it fresh for up to 3 days.
Fridge: For longer storage, refrigerate the cake in an airtight container. It will stay delicious for up to a week, so you can enjoy this delightful dessert whenever the craving strikes.
Freezer: If you want to save it for later, wrap individual slices tightly in plastic wrap and then in aluminum foil. The cake can be frozen for up to 3 months without losing its flavor.
Reheating: To enjoy your Brown Sugar Peach Skillet Cake, simply thaw overnight in the fridge and warm in the oven at 350°F (175°C) for about 10 minutes before serving.
Brown Sugar Peach Skillet Cake with Vanilla Whipped Cream Recipe FAQs
How do I choose the best peaches for this cake?
Absolutely! Look for peaches that are slightly soft to the touch with a fragrant aroma. They should have a vibrant color without any dark spots or blemishes. Avoid overly firm peaches, as they won’t achieve that juicy sweetness we love in our Brown Sugar Peach Skillet Cake.
How should I store leftover cake?
To store your Brown Sugar Peach Skillet Cake, allow it to cool completely, then cover it with plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week.
Can I freeze the Brown Sugar Peach Skillet Cake?
Absolutely! To freeze, slice the cooled cake and wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. It can be frozen for up to 3 months. For best results, thaw the slices overnight in the fridge and reheat them in the oven at 350°F (175°C) for about 10 minutes before serving.
What if my cake turns out too dense?
If your cake is dense, it’s likely due to overmixing the batter. Remember to mix until the ingredients are just combined! Additionally, be sure to accurately measure your flour – using a kitchen scale can help avoid adding too much, ensuring a lighter cake. If you notice the cake is too dry, that can happen if it’s overbaked or not enough moisture was added, so keep an eye on it while it bakes.
Is this cake suitable for those with nut allergies?
Yes, this Brown Sugar Peach Skillet Cake is nut-free! However, always double-check your ingredients, especially in the whipped cream, to ensure none of the products are cross-contaminated with nuts. If you’re serving guests with allergies, it’s always wise to ask them directly!
Can I use frozen peaches instead of fresh?
Very! If fresh peaches aren’t available, you can use frozen peaches as a convenient substitute. Just make sure to thaw them completely and pat them dry to remove excess moisture. This will help maintain the cake’s texture and prevent it from becoming too soggy during baking.
Irresistible Brown Sugar Peach Skillet Cake with Creamy Whip
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 10-inch skillet with unsalted butter and dust it with turbinado sugar.
- Pit and chop the peaches into 1/2-inch pieces, toss with lemon juice and cornstarch until coated, then set aside.
- Cream softened butter and brown sugar until light and fluffy. Add eggs one at a time and mix in vanilla until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix half of the dry ingredients into the butter mixture, then mix in sour cream, followed by remaining dry ingredients. Avoid overmixing.
- Fold in half of the peaches, pour batter into the skillet, top with remaining peaches, and sprinkle with turbinado sugar.
- Bake for 38–45 minutes until golden and a tester comes out with a few moist crumbs. Cool in skillet for 15–20 minutes.
- Whip cold cream until soft peaks form, add powdered sugar, vanilla, and salt, then serve with warm cake.