Brown Sugar Peach Skillet Cake with Vanilla Whipped Cream

Why You’ll Love This Recipe

• Deep caramel flavor from brown sugar and a crackly turbinado crust.
• Juicy pockets of fresh peach in a tender, just-sweet-enough crumb.
• Bakes in one skillet for easy prep and rustic, cozy presentation.
• Finishes with cool vanilla whipped cream for perfect balance.

Grocery List

• Produce: 4 ripe peaches, 1 lemon
• Dairy: Unsalted butter, sour cream, heavy whipping cream
• Pantry: All-purpose flour, light brown sugar, turbinado sugar, powdered sugar, vanilla extract, baking powder, baking soda, fine salt, ground cinnamon, ground nutmeg, cornstarch

Full Ingredients

For the skillet

• 1 tbsp unsalted butter, for greasing
• 1 tbsp turbinado sugar, for dusting the pan

Peaches

• 3 cups (about 4 medium / 500 g) ripe peaches, chopped into 1/2-inch pieces (peeled or unpeeled)
• 1 tbsp fresh lemon juice
• 1 tbsp cornstarch

Cake Batter

• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) packed light brown sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/2 cup (120 g) sour cream, at room temperature

Turbinado Topping

• 2 tbsp turbinado sugar

Vanilla Whipped Cream

• 1 cup (240 ml) heavy whipping cream, very cold
• 2 tbsp (15 g) powdered sugar
• 1 tsp vanilla extract
• Pinch fine salt

Step-by-Step Instructions

Step 1: Heat the oven and prepare the skillet

Preheat the oven to 350°F (175°C) with a rack in the center. Grease a 10-inch oven-safe skillet (cast iron is ideal) with 1 tablespoon of butter. Sprinkle 1 tablespoon of turbinado sugar all over the bottom and sides of the skillet to create a lightly caramelized, crisp edge. If you prefer extra insurance against sticking, place a parchment round in the bottom after greasing, then sprinkle the sugar on top.

Step 2: Prep the peaches

Pit the peaches and chop into 1/2-inch pieces. No need to peel unless you prefer it. In a medium bowl, toss the peaches with lemon juice and cornstarch until evenly coated. Set aside to lightly macerate while you make the batter; this helps keep the juices thick and jammy in the cake.

Step 3: Cream butter and brown sugar

In a large bowl (or stand mixer with the paddle), beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl. Beat in the eggs one at a time, then add the vanilla. Mix just until smooth and satiny.

Step 4: Mix the dry ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures even leavening and spice distribution.

Step 5: Bring the batter together

Add about half of the dry ingredients to the butter mixture and mix on low just until combined. Add all of the sour cream and mix to incorporate. Add the remaining dry ingredients and mix on low until no dry streaks remain. Do not overmix; the batter will be thick and plush.

Step 6: Fold in fruit and assemble

Fold in half of the peaches (and any light juices). Scrape the batter into the prepared skillet and smooth the top. Scatter the remaining peaches evenly over the surface and gently press them in so they’re mostly nestled but still visible. Sprinkle the top with the remaining 2 tablespoons of turbinado sugar for that signature crackly crunch.

Step 7: Bake to golden perfection

Bake for 38–45 minutes, rotating the skillet once halfway through, until the top is deep golden, the edges pull slightly from the sides, and a tester inserted in the cakey areas (not a pooled fruit pocket) comes out with a few moist crumbs. If the top is browning too quickly at 30 minutes, tent loosely with foil. Cool in the skillet on a rack for 15–20 minutes.

Step 8: Make the vanilla whipped cream and serve

In a chilled bowl, whip the cold heavy cream to soft peaks. Add powdered sugar, vanilla, and a pinch of salt; continue whipping to medium peaks that hold their shape but remain billowy. Serve warm wedges of cake with generous dollops of vanilla whipped cream. The contrast of warm cake and cool cream is bliss.

Pro Tips

• Room temperature ingredients whip and emulsify better. To warm eggs fast, submerge in lukewarm water for 10 minutes.
• Weigh your flour if possible (190 g). If using cups, fluff, spoon, and level to avoid a dense crumb.
• Very juicy peaches? Add up to 2 teaspoons extra cornstarch to the fruit to keep the crumb tender, not soggy.
• Cast-iron runs hot and retains heat. Start checking for doneness at 38 minutes.
• That crackly top loves sugar: don’t skimp on the final turbinado sprinkle.

Variations

• Nectarine Skillet Cake: Swap peaches for nectarines; no peeling needed.
• Peach-Blueberry: Fold 1 cup fresh blueberries into the batter with the first half of peaches.
• Brown-Butter Boost: Brown the 1/2 cup butter first, chill until just solid, then cream as directed for deeper toffee notes.

Storage & Make-Ahead

Store the cooled cake, covered, at room temperature for 1 day or refrigerate up to 3 days. Warm slices at 300°F (150°C) for 8–10 minutes to refresh the crumb. Freeze tightly wrapped wedges up to 2 months; thaw overnight in the fridge, then rewarm. Whipped cream is best the day it’s made, but it can be whipped up to 24 hours ahead if stabilized with powdered sugar; re-whisk briefly before serving.

Nutrition (per serving)

Approx. 460 calories; 26 g fat; 53 g carbohydrates; 5 g protein; 2 g fiber; 29 g sugars; 260 mg sodium. Nutrition estimates include whipped cream and will vary with exact ingredients.