Peach Skillet Cake is a dessert made with sweetened fresh peaches that are poured over a batter mixture and topped with turbinado sugar. For another recipe using fresh peaches, try my Peach Crisp. If you want to try the best pound cake ever, try my Peach Pound Cake!
Peach Skillet Cake
This Peach Skillet Cake dessert starts with my Strawberry Cobbler batter. Then, softened fresh peaches that have been sweetened with brown sugar and cinnamon are added to the skillet. Finally, the dessert is sprinkled with turbinado sugar to add a touch more sweetness.
Peach Skillet Cake
There are three parts to this dessert–the batter, peach mixture, and sugar topping. I prefer to make this peach skillet cake in a cast-iron skillet. But, you could get away with making it in a greased 9×13-inch baking dish as well. I will get into the pan choice a little later.
Peaches: Summertime is peak peach season which means it’s the perfect time to make peach desserts! I peeled the peaches for this recipe, and I will give you some tricks to make it as easy as possible. Or, you could leave the skins on if you don’t mind that.
Turbinado Sugar: Turbinado Sugar is a sugar that would fall between granulated sugar and light brown sugar in both color and flavor. It has a yellowish-brown color and with some molasses content left in the turbinado sugar (which gives it the color), it will provide a slight butterscotch flavor and has larger and coarser grains. If you can’t find turbinado sugar, you can use granulated sugar for the topping.
How to Choose Ripe Peaches
It’s best to use ripe peaches for Peach Skillet Cake. Unripe peaches will cause the dessert to not be as sweet. To choose ripe peaches, gently press the top of a peach near where the stem was. If it gives, it is ripe and ready to use. In addition, look for peaches that have bright colors without any green. Store peaches stem-side down at room temperature.
If you can’t wait for the peaches to ripen, you can increase the amount of sugar in the peach mixture by 1-2 tablespoons.
Peeling and Pitting Peaches
Once you have chosen the perfect peaches, it’s time to prepare them for the dessert. As I stated above, I peeled the peaches before coring and slicing them. You do not have to peel the peaches; that is your preference. To peel the peaches, use a paring knife to make a few slits in the peel. Then, the peel usually comes right off.
Another method to peel the peaches is to blanch the peaches. To blanch the peaches, get a pot of water boiling. Put the peaches in the boiling water for about 30 seconds. Then, use a slotted spoon to immediately place the peaches in a bowl of ice water to stop the cooking process. The skins should easily come off with a paring knife (or even just peeled off) after they have been put in the ice water.
To pit the peach, cut into it until you reach the pit. Cut around it and pull it out. Then, slice the peaches to be ready to use in this Peach Skillet Cake.
How to Make Peach Skillet Cake
You will prepare this peach skillet cake in three steps:
Step 1: Mix up the batter. Add all of your dry ingredients together with milk and then slowly whisk in the melted butter. Add this mixture to the oven-safe skillet.
Step 2: Add the sliced peaches, brown sugar, cornstarch, and cinnamon to a saucepan over medium heat. Stir to combine, simmering for 2-3 minutes until the sugar is dissolved and the peaches have softened a bit. Pour the peaches evenly over the batter in the skillet.
Pop this mixture into the oven for 45 minutes. You may want to place an aluminum foil-lined baking sheet on the bottom of the oven to catch any drips.
Step 3: After 45 minutes, top the dessert with the turbinado sugar (or granulated sugar) and then put it back in the oven for 10-15 more minutes. This gives the topping a sugar crust and just the perfect amount of sugary crunch. Serve the dessert topped with ice cream or homemade whipped topping.
Can I Use Frozen or Canned Peaches?
Yes, you can substitute frozen (thawed) peaches that have been well-drained or canned peaches, which also need to be well-drained. You can use the same amount as fresh peaches. Generally, one pound of frozen or canned peaches is equivalent to three peaches. However, I would recommend frozen peaches over canned; canned peaches could cause a more ‘jammy’ dessert.
Why Bake in a Cast-Iron Skillet?
There really is a difference between making this peach skillet cake in a cast-iron skillet versus a 9×13-inch baking dish. A cast-iron skillet heats more evenly than a baking dish and also gives this dessert a nice, crispy crust. But, you can definitely make this in a baking dish if that is what you have on hand.
Looking for More Desserts that are ‘Just Peachy’?
Peach Skillet Cake is a dessert made with sweetened fresh peaches that are poured over a batter mixture and topped with turbinado sugar.
- ½ cup (1 stick or 113g) butter, melted
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup milk
- 5-6 ripe peaches, peeled, cored, and sliced (about 5 cups)
- ⅓ cup (67g) brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1½ tablespoons turbinado sugar
Preheat the oven to 350°F and spray a 10-inch cast-iron skillet with nonstick cooking spray. (You could also use a 9x13-inch baking dish.)
In a medium bowl, combine sugar, flour, baking powder, salt, and milk. Slowly whisk in the melted butter. Pour the batter into the skillet.
Add the sliced peaches, brown sugar, cornstarch, and cinnamon to a saucepan over medium heat and stir to combine, simmering for 2-3 minutes until sugar is dissolved and peaches are softened slightly. Add the peach mixture evenly over the top of the batter.
Bake for 45 minutes. (Line a baking sheet with aluminum foil and place it on the bottom of the oven to catch any drips.)
After 45 minutes, sprinkle the turbinado sugar over the top and return to oven. Bake an additional 10-15 minutes, or until golden brown.
Serve topped with ice cream or whipped topping.