Skillet Cinnamon Sugar Peach Upside Down Cake.
Skillet Cinnamon Sugar Peach Upside Down Cake…because it’s Friday, and it’s summer! You don’t need to be a skilled baker to bake up this deliciously simple peach upside down skillet cake. This upside down cake has a show-stopping look, but only minimal effort. With fluffy vanilla cake made with browned butter, and caramelized cinnamon sugar-coated peaches, every bite is insanely delicious. Enjoy this peach cake warm, right out of the oven, with a dollop of vanilla bourbon cream. Roll your eyes back delicious!
Well, would you look at that, I finally have a peach recipe for you guys. And even though this cake took me a while to create, I couldn’t be happier or more excited. This cake is without a doubt one of my favorite ways to bake with peaches.
It is DELICIOUS…and super simple.
And just the kind of cake we’re looking for in this first full weekend of August. Again, so excited. I feel like I’ve been teasing you guys with the idea of a peach recipe for weeks. To be honest, I’ve been waiting for the perfect peaches to show up, it’s just that they arrived a little late. But it’s OK because the perfect peaches are here. And today we have cake to talk about, so let’s just get right to the sweet stuff.
The inspiration, the process, the craziness…
Alight, so I’m going to give you all a little sneak peek into my mind. Head up, it’s complete craziness.
This recipe started out completely different. It was never an idea for a cake. Somehow though, over the course of a couple of weeks, my peach dessert idea became a peach cake. But only after trying my hand at a few different ideas. Once I had the idea for the cake, I stuck with it.
Originally the cake idea was a three-layer cake with buttercream and the works. I made that four times in a matter of two days. Was it a delicious cake and could I have made it work? Yes, but it needed more time and so much reworking. It was good, but not great. I prefer to share only the best with you all. So after two days and way too many cake layers, I caved, and just gave in.
Well sort of. There was an element from the three-layer cake that I was loving and wanted to incorporate into a simpler recipe…the cinnamon sugar peaches.
And then this cake was created…
Well, once again, kind of. The first version of this cake wasn’t made in a skillet, it was just a normal upside down cake. But then I got to thinking about how delicious some browned butter could be in the cake. That made me think about turning this into a skillet cake. Which is finally how we got to this Skillet Cinnamon Sugar Peach Upside Down Cake.
It took a whole lot of head-scratching, and really, just some good old problem solving, to get to this final peach cake. But it was all worth it.
Think crunchy, cinnamon sugar on top, sweet, caramelized summer peaches. Paired with fluffy vanilla cake made with browned butter. Completed with a final caramelized layer of cinnamon sugar peaches with bourbon cream on top.
So good – cream or no cream, just so so GOOD.
The peaches.
I waited and waited for good peaches to arrive here. But I finally caved in. I asked the ever so sweet team from The Peach Truck in Nashville if they would ship me a box. They so kindly sent me two boxes…which I clearly needed for all my rounds of testing.
And guys, I’d never had a real southern peach before…oh my gosh, these peaches are special. Each peach was perfectly sweet, yet crisp and so flavorful. So happy I waited for just the right peaches, they really made this cake.
Skillet Cinnamon Sugar Peach Upside Down Cake…the details.
The process is pretty effortless. Start out by browning salted butter on the stove. Browning the butter really adds a rich nutty flavor to this cake and makes it just a touch cozier. Remove the skillet from the stove and pour the butter into a mixing bowl, but be sure to leave a little butter in the skillet to thoroughly keep the skillet greased. You need the skillet to be coated in butter to ensure that the peaches you’ll be layering on the bottom of the skillet do not stick.
If you are concerned about your peaches sticking to the skillet, I recommend also lining the skillet with parchment paper, then buttering the paper too.
Now, add your basic cake ingredients to the browned butter in the mixing bowl. Just a touch of yogurt (or sour cream), eggs, sugar, vanilla, and milk. Once you add the eggs, simply stir in the flour, cinnamon, and baking powder. That’s the batter.
Onto the layering. This step is very important.
First, mix together some cinnamon sugar.
Now sprinkle the bottom of the skillet generously with the cinnamon sugar. Add a layer of peaches, then another layer of cinnamon sugar. Pour the batter over the peaches and sprinkle another layer of cinnamon sugar over top the batter. Then add one more layer of peaches and finish with a final layer of cinnamon sugar.
This layering process is important. The cinnamon sugar on the bottom of the skillet will caramelize the peaches and give them a delicious flavor. The cinnamon sugar on top does the very same thing. But it also becomes crunchy in areas and the mix of textures is just delectable.
As the cake bakes, your kitchen will be filled with smells of summer peaches, butter and warming cinnamon.
It. Is. Truly. Wonderful!
Once the cake is done, let it sit five minutes in the skillet, then run a knife around the skillet edges, making sure to release anything that’s stuck. Then, invert the cake onto a severing plate. I know this sounds scary, but I actually had no problems with the step. That said, if any of your peaches stick to the skillet, you can just peel them off and place them back on the cake.
The bourbon cream.
Is this needed? No, not really, and yes, you could easily just serve this cake with ice cream. But the bourbon adds another “cozy” layer that feels very southern and very fitting for this cake.
I found it to be the perfect light dollop to serve atop this warm cake.
And my favorite way to serve this skillet cake? Family style, with a couple of dollops of cream right on top. There’s truly nothing more delicious than eating this right out of the skillet.
Roll. Your. Eyes. Back. Delicious!
So cake tonight? YES!
One final note, as we slowly move into fall at the end of the month, don’t be afraid to swap the peaches for crisp autumn apples. I’m already excited to bake this once September hits!
Looking for other sweet peach recipes? Here are a few ideas:
Peach Ricotta Layer Cake with Browned Butter Buttercream
Skillet Brown Sugar Peach Cobbler
Browned Butter Grilled Peaches with Cinnamon “Toast” Brioche Crumbs
Lastly, if you make this Skillet Cinnamon Sugar Peach Upside Down Cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cinnamon Sugar Peach Upside Down Skillet Cake.
A deliciously simple skillet cake...add a dollop of vanilla bourbon cream for a show-stopping look, with minimal effort!
Ingredients
- 1 3/4 sticks (14 tablespoons) salted butter
- 1/2 cup plain greek yogurt or sour cream
- 3 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup whole milk, at room temperature
- 2 3/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon plus, 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 4 peaches, thinly sliced
Bourbon Cream
- 1/2 cup heavy cream
- 1 tablespoon bourbon (optional)
Instructions
-
1. Preheat the oven to 375 degrees F. Add the butter to a 10-12 inch oven-safe skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and carefully pour the butter into a large mixing bowl. Line the skillet with parchment paper, then rub with additional butter, making sure every inch of the parchment-lined skillet has been buttered. Set the skillet aside.
2. To the mixing bowl with the browned butter, add the yogurt, eggs, 3/4 cup sugar, the vanilla, and milk, beating until combined. Add the flour, baking powder, 1/2 teaspoon cinnamon, and the salt. Mix until just combined.
3. In a small bowl, mix the remaining 3/4 cup sugar and 1 tablespoon cinnamon.
4. Sprinkle the bottom of the buttered skillet with 3 tablespoons of cinnamon sugar. Arrange the peach slices in a single layer over the sugar, then sprinkle the peaches with 2 tablespoons cinnamon sugar. Pour the cake batter over the peaches. Sprinkle the top of the cake with 2 tablespoons cinnamon sugar, then arrange the remaining peach slices on top. Sprinkle with the remaining cinnamon sugar.
5. Place the skillet on a baking sheet. Bake 40-45 minutes, until golden brown and a knife inserted into the center of the cake comes out clean .Let the cake cool in the skillet for 5 minutes. Run a knife around the edge to loosen. Carefully invert the cake onto a serving plate. Let cool slightly.
6. In a large bowl, using an electric mixer, beat the cream and bourbon on medium-high speed until soft peaks form, 3-4 minutes. Cut the cake into wedges. Serve warm, topped with whipped cream.
Recipe Notes
Leftovers: can be stored, covered, in the skillet or in an airtight container for up to 4 days.
If you Don't Have a Skillet: Use a 9 inch pie plate or spring form pan lined with parchment paper. You will need to bake closer to 55-60 minutes.
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Blackberry Thyme Margarita.
Ok, when did you change your picture?
I’ll miss that picture of you and that wonderful cake.
You really shine in this picture all on your own!
Aw thank you Nancy! You are too sweet! xTieghan
Please, can this be made in a pie dish?
Hey Penny,
If you scroll down below the recipe I have the instructions of how to make this in a baking dish:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely perfect. Will also be nice in the fall with apples or maybe pears with vanilla sugar and a couple of dashes of nutmeg. So glad it’s not a 3 layer…..
Thank you so much Joyce! xTieghan
Looks amazing. Do you think it would turn out okay if you used a dutch oven instead of an oven-safe skillet?
Hey SK,
I worry about the dutch oven being too deep to flip the cake out, below the recipe I have instructions for using a baking dish instead. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks and sounds amazing! I am not at all familiar with baking in a skillet – would it be safe to use my cast-iron skillet for this purpose? I know it’s stovetop and oven safe, but the idea of baking a dessert in it is entirely uncharted territory for me. 🙂
Hey Christine,
Yes I used my cast iron skillet for this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan
HI MAKING THIS RIGHT NOW BUT I DONT FIND THE AMOUNT OF EGGS!!
Thank you so much Isabela! xTieghan
This was very good! I baked it in a cast iron skillet and the caramelized edges had everyone rolling their eyes back. The cake itself was pretty dense, but delicious. I was wondering how to make the cake part lighter? Considering the use of cake flour next time, or maybe sifting the AP flour? Any thoughts are welcome! Also, next time I’m going to use half brown sugar, yum!
Hey Samantha,
Thanks so much for giving the recipe a try. I am so sorry it was dense for you, I think using cake flour next time is a great idea! Please let me know if you have any other questions! xTieghan
Ugh! It’s been in the oven for 90 min and the middle refuses to cook and I’m late for a dinner party! Gah! Maybe next time I’ll try this in a Bundt pan.
Thank you Pam!! I am so glad this turned out so well for you! xTieghan
I don’t have a cast iron , or Dutch oven , what do you suggest to use ?
Hey Jen,
Below the recipe I have the baking instructions for using a baking dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I baked this cake today and much to my dismay it turned out not cooked…. looks like a pudding inside, not like a cake. I followed the recipe step by step and cooked it in a pan. It’s beautiful on the outside but it’s not a cake. Could you help me figure out what could possibly have gone wrong?
Hey Paula, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? What size is your skillet? And how long did you bake for? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
Hi! For SURE making this sometime soon. Just a comment – the cook time states 30 min at the top of recipe, but in the steps says to bake about 40-45 min. ❤️
Thank you so much Lauren!! I hope you love this one!! xTieghan
Made this last night and it was a hit! Flavor was amazing and I can See this being so versatile with other fruits! Delicious, and will definitely make it again.
Thank you Sarah! I am so happy to hear that! xTieghan
I’m going to make this recipe this weekend…maybe. It’s a toss up between that and your flaky pull apart peach bread!
Question: Do you ever do any canning or preserving given your short growing season? I do a little and am looking for some unique small batch recipes to enjoy and I feel like anything you create would be delicious!
Hey Leanne,
I haven’t tried canning or preserving, but love this idea. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this as per the recipe except that I baked it in springfoam pan. It took about 50¶minutes to cook. reduced the sugar in the cake to 1/4 cup as I don’t really like sweet desserts and was worried that with all the cinnamon sugar that it would be overly sweet. I made the cream using leftover cinnamon sugar. It made the sweetness of the cake perfect. Next time, I would increase the amount of sugar in the cake to at least 2/4 cup if I didn’t want to have it with the cream. It is a dense cake but so moist and the peaches with the cinnamon sugar turned out perfect and the smell while it was baking made my mouth water. Definitely would be nice with a cup of coffee.
Amazing! I am really glad this recipe turned out so well for you, Vicki! Thank you for trying it! xTieghan
Hey tieghan! Any thoughts on making this GF? Think I could use bobs red mill 1 to 1 GF flour in place of the AP flour?
Hey Allison,
I would recommend using an equal amount of gf flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just made this and added fresh wild Canadian raspberries with the peaches. Summer bliss!
Sounds wonderful! Thank you so much Marianne! xTieghan
Just made this and I love it! My cast iron is square and a bit smaller so I had to cook it for longer, but it came out perfectly! Used oat milk and had no problem at all, will definitely make again!
Thank you so much KD! I am really glad this turned out so well for you! xTieghan
Hi,
I made this today, Aug 8, 2020. Followed the recipe exactly, even double checked steps, ingredients and checked the photos.
Made it in a 12″ cast iron skillet. It tasted good. The cake wasn’t cake. It was just undercooked. I noticed that others had the same problem. Maybe the cook time? Pan size? Too many peaches. Peach slices too thick? Peaches too ripe. I’ve made cakes like this before in the same pan and they were terrific. Help!
Hey Diane, I am sorry you had trouble. How long did you bake for? And how thick did you slice your peaches? I usually slice mine pretty thin. And where you peaches ripe or under ripe? Mine where pretty ripe and had some juice to them. Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
I’ve made it with pear! It’s great. Thank you for the recipe!
Thank you Andrea! xTieghan
I made this today, it was good, but not amazing. The cake itself I thought was too dense – I thought it was undercooked, so I cooked for another ten minutes, but same issue. The flavour was good, but I wouldn’t make it again, unless the cake itself was much lighter.
Thank you Samara!! I am so glad this turned out so well for you! xTieghan
Can I use almond milk instead of whole milk?
Hey Elizabeth,
Yes almond milk is fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I let this cool In the skillet? I am bringing it over to in-laws and they live a few hours away- will it be okay to just keep it in the skillet until serving? I’m just scared it will over-bake.
Hey Laura,
Sure that is okay! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made This for breakfast this morning.
Absolutely delicious!! Baked the cake for 40 min on convection & came out perfectly. The highlight was when I flipped it out of skillet & the oohs & ahhs from family.. you’re a genius tieghan..love your recipes
Thank you so much Mimi! I am so glad you enjoy my recipes so much! xTieghan
Made it with arrowroot Mill’s 1-1 gf flour, and it is delicious! Those caramelized edges… It’s pretty dense, but cuts into slices. My peaches were very ripe and juicy, which probably contributed to the dense-ness. If I make it again I will cut back on the sugar, as I like my baked goods a little less sweet as I often eat them for breakfast!
Thank you so much Kar!! I am really glad this turned out so well for you! xTieghan
Made this yesterday for some friends, and everyone loved it! The bourbon whipped cream was a great touch. Awesome recipe!
Thank you Katie! xTieghan
This recipe was sent to me by my sweet Niece, who is an accomplished home chef! Halfbaked Harvest is her favorite website right now. I made this recipe today with the remaining fresh Fay Elberta peaches I used in Jam making last week. The combination of flavors is perfect. It is a dense cake, more like a coffeecake. It’s not too sweet and therefore perfect for a weekend breakfast or brunch. As other reviewers noted, I too needed to add time to the 45-minute bake time given in the recipe. My peach cake needed exactly 82 minutes to bake before my cake tester came out clean. Next time I will add chopped pecans to the layers. I am going to try this recipe with fresh blueberries also, because what’s not to love about blueberries and cinnamon? I took pictures as I made the recipe and will try to load them here. Be sure to use a parchment liner in your cast iron pan and use a cookie sheet under the pan when it goes in the oven. My cast iron pan measures 12″. I turned out the cake onto a pizza platter.
Hi Rosemarie! I am really glad this turned out so well for you! Also, I hope you both continue to love my blog and recipes! That is so sweet to hear!! Thank you! xTieghan
Hi there – do you think I could replace this with gluten free flour? What would you reccomend?
Hey Paige,
I would recommend using an equal amount of gluten free flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Why does everyone feel the need to write a novel before they get to their recipe? This looks wonderful, but it’s ridiculous to have to scroll through all the jibber jabber to get to the ingredients and instructions. I would rather see the recipe first.
Hi Melanie! I have a “skip to recipe” button at the top of every page for this reason 😊 xTieghan
Could you please tell me how many grams is the butter?
Hey Kallirroi,
One stick of butter is 113 grams. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this at the weekend to add an (unnecessary) extra treat at a family brunch. I didn’t make bourbon cream, we just had thick cream. It was really delicious. Everyone loved it. It was quite easy to make as I had the time to slice the peaches and arrange them prettily. Thank you!
Haha I am so glad it turned out so well for you all, Liz! You can never have too many treats!! xTieghan
This cake was very good. Will make again. I have yet to invest in a good skillet for baking, so used a pie plate as suggested. Worked great although it did overflow a bit (the recommendation of a deep pie plate is good!). The cake is moist and dense. The peaches and cinnamon sugar combined so well for the gooey topping, and the edges of the cake got a little crispy which I like. I did find the amount of cinnamon sugar to be excessive but that could definitely be a preference. I could see this recipe working for apples as well. A perfect way to use fresh (Ontario) peaches!
Hi Rachel! I am so glad this recipe turned out so well for you! I hope you love it even more when you have the skillet you’re wanting! Thank you so much! xTieghan
This was the best dessert I’ve ever made!! I saw you post this on Instagram and just had to make it that day. Luckily I had all the ingredients already. I’m from South Carolina – our peaches are GOOD and I’m always looking for ways to use them in the summer. I made this with my husband and mother in law and we all felt so proud with the finished product. We were blown away with the texture of the cake and how the naturally made caramel from the peaches dripped down each slice. This will be our go to dessert from now on and we are excited to try it with other fruits. Thank you for sharing!!
Thank you Stephanie!! I am so glad this recipe turned out so well for you!! xTieghan
One more comment! – I used a 9″ pie plate and baking for 60min was perfect. I left out a little bit of batter because my pie plate is shallow. Many are commenting on the cake being dense, but it is really moist so don’t be concerned! Also, I didn’t have bourbon but improvised and added a little sugar and a bit of amaretto to the whipped cream – it was fantastic.
Yes!! So happy to hear that Rachel! xTieghan
What type/brand of cast iron skillets do you prefer? Do you use different cast irons for different meals or is there one brand that you use in general.
Hey Grace,
I use all Staub cast iron skillets. Please let me know if you have any other questions! xTieghan
The cake part came out extremely dense, and I followed the recipe exactly. So disappointing!
Hi Jenna! I am so sorry to hear that! If there is anything I can do to help, please let me know!! xTieghan
Cake consistency was off for us. Peach was delicious but the cake was not great.
Hi Stefanie! I am really sorry to hear that! Is there anything that could have gone wrong while making this! xTieghan
We made this using gluten free flour and it came out really moist and really dense—not really the texture you’d expect to have for cake. It was more like a clafouti. I thought maybe this was because we used GF flour, but I see from other reviews that theirs came out this way too. My husband and I loved it. It was really really delicious. Our daughter didn’t love the texture so she didn’t really enjoy it. It is a fantastic cake, just don’t expect the texture and crumb of an actual cake. We will absolutely make it again and try different fruits! Also we didn’t use the cinnamon, just used the sugar and it was perfectly fine!
I am so glad this turned out so well for you, Doris! Thank you for trying it! xTieghan
Can i use apples instead?
Hey Ashley,
Sure apples would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love the browned butter and using sugar to carmalize! I notice some have a hard time getting the cake to bake…remember peaches are very watery. Every time I bake with peaches, I bake them in the oven in a single layer for 20ish min at 350. I need to see steam count off of them and a slight char! This removes unwanted moisture and concentratd’s the peach flavor.
I am so glad this turned out so well for you, Troy!! Thank you so much! xTieghan
can I use almond flour instead of all purpose flour?
Hey Maham,
I would recommend using gluten free flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this in a round cake pan rather than a skillet. It looked like a lot of batter and I was worried the pan would overflow but it worked out. I think it was good but the cake was very dense, but it was moist, I just wish it was peachier. Maybe I should have cut the peaches thicker. I think it maybe would have been better if there was a peach layer in the middle of the cake rather than at the bottom. I don’t think I’ll make it again, but it was a nice change from my usual peach cobbler!
I am so glad this turned out so amazing for you, Tay!! Thank you so much for trying this one! xTieghan
I made it two days ago. I LOVED it.
Thank you Claudia!! I am so happy to hear that! xTieghan
How many peaches did you use??
Hi Amy,
I used 4 peaches. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing! Does anyone know if would still be good if I cooked it the night before a dinner party? Thanks!
Hey Sophia,
That would be okay to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Let’s do with 3.5 stars ha! This is beautiful! I made mine in a slightly smaller square cast iron skillet (didn’t need the parchment paper, left enough butter in pan) and baked it for 45 minutes. That was enough for a butter knife to come out clean. I have to admit, I was a little underwhelmed with the flavor of the cake itself. It was dense and I didn’t really mind that. Just something about the flavor didn’t do it for me. It was too eggy maybe. With some tweaks, I think I’d give it another go though. I definitely need to get some better peaches so maybe I will order some online! I’m going to put half the batter down next time and dust on an additional coating of cinnamon sugar before pouring in the rest of the batter. It really could’ve just been that I needed better peaches because they lacked that nice ripe sweetness a good summer peach should have. I paired this with some cinnamon ice cream one of my favorite local New England style seafood restaurants has been selling by the pint lately. I do look forward to making the bourbon cream next time!
Hi Gigi! I am glad you liked this one, but apologize it was a little much for you. If there is anything I can help with, please let me know! But the cinnamon ice cream.. Sounds amazing!! xTieghan
I made this dessert and it was delicious and pretty. Everybody loved it! Thanks again for this recipe!
Thank you Fatima!! I am really glad this turned out so well for you! xTieghan
Underbaked in the middle but delicious flavor!
Thank you so much Sarah! xTieghan
Made your cake for dessert tonight and enjoyed it. It was easy to make and turned out perfectly I had a thought that next time I make it I might add an additional layer of peaches and sugar in the middle. Have you tried that? I wonder if it would work. I think it would add more delicpeach pal or to the dessert. Love watching your creative mind at work!
Hey Karen,
I am so glad you enjoyed the recipe, I have not tried doing this extra layer but let me know how it turns out! xTieghan
I was a bit worried about making this due to the amount of butter and sugar but OMG!!!! So delicious!! I’ve made it twice in the past week and every one has asked for the recipe. Had multiple requests from many when I posted just a photo! Memorable!!
Aw that is so amazing to hear! Thank you so much for trying this recipe, Robin!! xTieghan
Hey Tieghan,
What an amazing recipe its delicious thank you!! I love anything with peaches so I appreciate these different recipes their amazing as always!! Its a very dense cake as well so flipping was a lot easier then I thought it might be. Where do you buy most of your peaches?? They look so juicy and delicious. I didn’t use the bourbon cream do you think the cake really needs it?? Do yo u like it more with or without it yourself?? Thank you for the great recipes I am always so excited to make them and then share with others you’re the best 🙂
Hey Mike,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! This year I ordered peaches from The Peach Truck and Frog Hollow Farm. I love to add the cream to this cake or a little vanilla ice cream:) xTieghan
Yes, it is a little dense, but upside-down cakes are not known for their lightness. However, I feel like the actual cake part is lacking in sugar. 3/4c is very little for a cake of that size. Between that, the sour cream, and the brown butter, the cake almost has a savory quality, but not in a good way. This just feels out of whack. Maybe if you put the 2nd layer of peaches in the middle of the cake instead of at the end it’d be better? It’s kind of weird having a layer of them sitting on the plate anyway. I think I’m going to cube up my cake and repurpose it into bread pudding.
Hey Amanda! I am sorry this sounds like it just wasn’t the cake for you. Love your idea of repurposing it for bread pudding. Yum I hope you love some other recipes you try! Thank you!! xTieghan
Since the quarantine started I’ve pretty much been baking everything from HBH and this one is definitely one of my favorite recipes! It’s absolutely amazing, simple to make, and a crowd pleaser 🥰 <3
Thank you Leyla!! I am really happy you loved this and others of mine! I hope you continue to!! xTieghan
Made this yesterday and it was amazing!!! I got worried with a few of the comments saying it took awhile to cook but I’m thinking maybe they used a smaller pan. I cooked mine in a 12” skillet and it was done after 42 mins exact. The cake was amazing, it’s a thicker moist cake, just how I love them! I don’t like the light and airy dry cakes so this was just my style. Brought this to a family dinner and everyone was so amazed they grabbed another slice to take home, no leftovers for me. I also only had honey vanilla Greek yogurt which turned out just fine.
VERY GOOD!! NICE JOB
Thank you! xTieghan
This turned out so awesome! So easy and everyone loved it! The smell while cooking 🥘 was unbelievable! I made regular whipped cream for it. A keeper!
Thank you so much Cathy!! I am really glad this recipe turned out so well for you!! xTieghan
Another winner!!! Made this yesterday for a small dinner party. HUGE hit! Came together quickly & easily. DO NOT forget to put a pan under skillet when baking. I did 😭 so I’m cleaning my oven floor this morning!
Oh no! I am really sorry about that, Tracey! I am really glad this turned out well for you, though! xTieghan
Well done and written my friend.
I’ve only just begun writing a blog just recently and realised many bloggers simply rehash
old ideas but add very little of benefit. It’s
good to read an educational article of some atual value
to your readers.
It is actually going down on the list of details I need to
replicate aas a new blogger. Reader engagement and content
quality are king.
Some awesome thoughts; you’ve certainly got on my list off sites to watch!
Carry on the great work!
All the best,
Bernardine
Thank you so much! xTieghan
I made this last week and it was a huge hit! In fact, it is probably one of the better cakes I have made this summer. I am allergic to gluten and dairy so I made this with King Arthur GF baking mix and used a plant based sour cream and nut milk. It has incredible texture and flavor. I am currently fighting the urge to make it again. Once again, thanks for your smarts!
Thank you! I am really glad this turned out so well for you! xTieghan
IM GONNA TRY THIS TODAY. SO EXCITED
I hope you love this recipe! Thank you Aimen! xTieghan
In my haste at the market this morning, I accidentally bought nectarines instead of peaches. But I forged ahead anyway with the recipe. I followed it exactly (except for the peaches 😉) and it is delicious!! So easy but so pretty and impressive! I used a pie plate and baked for 50 minutes, as the instructions stated. Perfect!!
Thank you so much Janet!! I am really glad this turned out so well for you! xTieghan
I made this recipe using orchard-fresh peaches from New England, and everyone in my family gave it an enthusiastic thumbs up! One note: New England peaches may be smaller than southern peaches, because I would use 6 peaches instead of 4 next time.
Amazing! I am really glad this turned out so well for you, Alyssa! xTieghan
It’s gorgeous and delicious, but the cake seems a little dense and “dough-y” mike it’s not cooked all the way through. I baked for 50 minutes and the tester came out clean but it’s just really dense.
Hi Cheryl! I am sorry this did not turn out as expected.. Is there anything that could have been changed while making this? I would love to help! xTieghan
This was delicious thank you for sharing the recipe! I made it in a 9” springform pan and still had a lot of leftover cinnamon sugar and peach slices. I would suggest to anyone else using the same pan to make about 2/3 the amount of cinnamon sugar listed and to use only 2 peaches instead of 4. It also took me around 1 h 5 mins to bake it fully on the inside, and at 50 mins I had to cover the top with foil so that it would not burn the top.
I am glad this turned out well for you, Maria! Thank you for trying this one! xTieghan
I wanted to LOVE this cake but unfortunately I had 2 big problems. I used my cast iron skillet which seemed to work fine; however, the portion of the cake that was baked was very dense, almost dry; and, then there was the middle portion that didn’t bake and was just warm batter. I followed the instructions to a T and my cast iron skillet is fairly large. Just don’t know what happened so will try another desserrt next time.
Hey Sherry,
I am so sorry you had issues with this recipe. I am wondering what size your skillet is as this could have caused issues with the baking? Please let me know how I can help! xTieghan
I love the sound of this cake I’ll definitely try it and any others in the desert form and later I’ll comment on them keep up the good work !!!
Thank you so much Ray! xTieghan
Aug 26th, 2020. SAFETY NOTICE:
PEACHES NATION WIDE HAVE BEEN RECALLED IN ALL STATES THROUGHOUT THE USA. CHECK YOUR LOCAL RECALL LISTS FOR MORE CURRENT INFO !!
Wonderful updated version of one from decades ago (the 1970s). LOVE,♥️,♥️ it! The skillet is clearly the way to go 💯👍.
Thank you for sharing, Pamela! xTieghan
Delicious!! I may have eaten it for dessert last night and breakfast this morning!! My peaches weren’t super ripe and juicy but it didn’t matter as much since they were baked. Highly recommend!!
Thank you Libby! xTieghan
How much butter? It looks like 1 3/4 cup in your recipe or do you mean one 3/4 stick of butter? 😂
Hey,
The recipe calls for 1 3/4 sticks of butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is the first recipe of yours that I tried. I have been looking for quite a while at your recipes but I live by myself so most of them are too much for me. Anyway, I was really disappointed in this recipe. The cake was very bland and had an eggy taste to it. There was one comment that I read that said it was more like a bread pudding base and I agree with that. I might try pouring cream over it to see if that helps. But I will continue to look at your fabulous pictures and wait for another recipe.
Thank you so much Linda! I am really glad this turned out well for you! xTieghan
Made this cake tonight. Big hit! Also can’t wait to try it with apples in the fall.
Thank you Tracy!! xTieghan
I baked this today & it tasted wonderful but it turned out to be more like the consistency of bread pudding. I used a 9″ springform pan, baked it at 375 F for 65 min when cake tester came out dry. Like what the others say, it was dense. Is it because the peaches were very juicy? Nevertheless, it was delicious! For the whipped cream topping, I didn’t have Bourbon so I used Rum instead. Fantastic!
Hey Regina!! Yes, your cake took longer to bake because your peaches where juicy. The juiciness will leave you with a denser cake due to excess moisture. To avoid this, try pre-cooking the peaches for 5-8 minutes in the skillet to help the juices caramelize before adding the cake batter. I think that will help! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
So delicious!!
Thank you so much Erin! xTieghan
I just made this cake. I used a springform and followed the rest of the instructions. The flavor is great and delicate, I love the peaches with that soft, tasty cake. I reduced the sugar in the cinnamon sugar as I don’t care for sugar very much and it turned out great. The kids loved it, definitely will make it again.
Thank you so much Mariate! I am really glad this turned out so well for you! xTieghan
I blanched, peeled, sliced, and froze some peaches this summer. Will they work well in this recipe? Should I first thaw them? Should I drain the liquid? What would you recommend?
Thank you so much! I can’t wait to give this recipe a try!
Hey Andrea,
I would certainly drain the liquid, but frozen peaches are okay to use for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious cake! I used peeled, thickly sliced peaches and the cake still turned out well. After reading the comments, I made a few tweaks. I added 1/4 cup of brown sugar to the cake batter, along with the white sugar. To up the peach flavor, I replaced 1/4 cup of the milk with 1/4 cup peach schnapps. I used most, but not all, of the cinnamon sugar mixture since I added a bit more sweetness to the cake. In a 10 inch cast iron skillet, the cake took 60 minutes to bake. Love the browned butter, and what a genius idea to use the parchment paper. Cake came out of the pan beautifully!
That is so amazing to hear! Thank you so much for trying these, Zan! xTieghan
Hey Tieghan!
Thanks for the recipe! I actually cut the recipe into 1/3 and baked in a 6.5″ skillet since it’s just me and my boyfriend at home–perfect size! Curious though, my cake turned out super, super dense–any thoughts on why? I’m wondering if it the second layer of peaches limited the cake from rising / getting fluffy? Or maybe my baking soda has gone bad? Not quite sure–appreciate any thoughts.
Hey Caz,
Thanks so much for trying the recipe, I am sorry it was dense for you. I am thinking it might be due to cutting the recipe down. Please let me know if you have any other questions! xTieghan
Very easy and absolutely delicious!!!!!!
Thank you so much Scott! I am so happy to hear that! xTieghan
Yum!! This was my first HalfBakedHarvest recipe…I was testing out whether or not I wanted to “get into baking” and after tasting it my boyfriend said “oh, we’re getting into baking.” So I’ll say it was a success! I used an 8in cake/pie tin because that’s what I had – lined it with foil and buttered the heck out of it, no issues flipping over. I didn’t have whole milk so I used 1/2 oat milk and 1/2 coconut milk from the can and that worked well! Can’t wait to try more 🙂
Haha wow that is so amazing! I am really glad this recipe turned out so well for you! Thank you Meghan! xTieghan
I made this yesterday for a special birthday surprise. She was so delighted and everyone loved it so much. I’m lucky I had a piece before it was gone it was delicious.
FYI I will be more generous with the cinnamon sugar between layers as I had alot left at the end. I would have put more on the bottom of my 12″ skillet if I’d known this before. I did cook a few minutes longer until the knife came out clean. Otherwise PERFECT!
I’m saving this recipe and will be trying it with other fruit. Sorry no picture – i forgot and was so excited to share and eat!
Thank you
Wow that is amazing! I am really glad this recipe turned out so well for you, Kerri! Thank you! xTieghan
So since peaches are no longer in season I’m thinking of trying this with apples like you suggest! Would I cook the apples in a skillet beforehand or do you think layering them in the cake with the cinnamon sugar will get them soft enough? Also do you think honeycrisp apples would be a good choice? Thank you!
Hey Miranda,
I would probably pre-cook the apples and yes I think honey crisp would be great! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Can I use jarred peach slices for the peaches?
Hey Isabella,
Yes, I think that would work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve made this a couple times. AMAZING like all your recipes. Have you tried this w pineapples? I have a ton leftover and rather bake something w it than freeze it.
Hey there,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! I have not tried this with pineapples, but I think that would work well for you! xTieghan