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Cozy Peach Upside Down Cake with Brown Butter Skillet Batter

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A warm, comforting peach upside down cake featuring a rich browned butter batter, baked in a skillet for crispy edges and a tender crumb. Perfect for cozy gatherings and quick weekend baking.

Ingredients

Scale
  • 3 medium ripe peaches, peeled and sliced
  • 6 tablespoons unsalted butter, browned
  • 1 cup all-purpose flour (125g), sifted
  • 3/4 cup granulated sugar (150g), split between topping and batter
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/3 cup whole milk (80ml)
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons brown sugar

Instructions

  1. Preheat oven to 350°F (175°C). Peel and slice peaches into 1/4 inch thick wedges. Melt 2 tablespoons unsalted butter in a 10-inch oven-safe skillet over medium heat. Sprinkle brown sugar evenly over the butter and let bubble gently for 2 minutes to create a caramel base. Arrange peach slices in a circular pattern over the caramel, slightly overlapping. Set aside.
  2. In a small saucepan, melt remaining 4 tablespoons butter over medium heat. Stir constantly as it foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat immediately and let cool slightly.
  3. In a medium bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. In another bowl, beat eggs until light. Add browned butter, milk, vanilla extract, and lemon juice. Stir to combine.
  5. Slowly fold dry ingredients into wet ingredients until just combined, avoiding overmixing.
  6. Pour batter evenly over peach slices in skillet, smoothing the top. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and edges pull slightly from pan.
  7. Cool cake in skillet on a wire rack for 10 minutes to set caramel. Place a large plate or cutting board over skillet and carefully invert cake so peaches are on top.
  8. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Pat peaches dry if they release a lot of juice to prevent sogginess. Watch butter closely when browning to avoid burning. Let cake cool before flipping to set caramel and prevent topping from sliding. For gluten-free, substitute almond flour and adjust liquids. Variations include adding cinnamon or nutmeg, swapping peaches for berries, or using dairy-free milk and coconut oil.

Nutrition

Keywords: peach upside down cake, brown butter cake, skillet cake, easy peach dessert, cozy dessert, summer peach recipe

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