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There are few people who might admit to this, especially at the height of summer, but I’m not much of a fan of eating fresh, whole peaches out of hand. As a child, I’d watch my sister and cousins standing in the grass, biting into juicy, dripping peaches, and I could never get on board.
Now, as an adult, I’m just the same. But that’s not to say I don’t love to enjoy these flavorful summertime fruits in other ways. Grilled peaches or diced peaches with ice cream or Greek yogurt are certainly on my summer menu.
Every summer, I add this peach skillet cake to my list, too. It’s quick and easy to prep without the need to turn on the stand mixer. Plus, with its fluffy, moist texture, not-too-sweet flavor, and pops of peaches in every bite, you can enjoy it any time of day.
Simply Recipes / Molly Allen
Tips and Tricks for Making Peach Skillet Cake
- Skip frozen peaches: Fresh peaches are best for this skillet cake. Frozen peaches, even when thawed, have a higher water content and will change the texture of the finished cake.
- Look for ripe-but-firm fresh peaches: While you want soft, juicy peaches if you’re eating the fruit on its own, avoid overly soft fresh peaches for this cake. Look for fragrant peaches, but choose fruit that’s still a bit firm. They will soften while baking.
- Skin on or off: This is definitely a more rustic-style cake, and I love to keep the peach skins on for that reason. However, if you prefer to ditch the skins, feel free to peel the fruit before chopping and slicing.
- Use another pan: No skillet? No problem. Use a 9 or 10-inch round cake pan or a bundt pan. If using a bundt, skip the sliced peaches on top, dice them, and add to the batter instead.
- Sprinkle with cinnamon sugar: I love to finish the top of this cake with a sprinkle of cinnamon sugar before it goes in the oven. You can do the same, use just a sprinkle of sugar, or skip the topping altogether.
How To Serve Peach Skillet Cake
Cake for breakfast with coffee on a sunny summer morning? Yes, please! This peach skillet cake certainly shines on its own, but you could also dress it up with ice cream or whipped cream as the ideal end to an al fresco summer evening.
Simply Recipes / Molly Allen
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For the cake
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Nonstick cooking spray
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3 medium (about 1 pound) ripe-but-firm peaches, pitted
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2 cups (240g) all-purpose flour
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1 1/2 cups (300g) granulated sugar
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2 teaspoons ground cinnamon
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1 teaspoon kosher salt
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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2 large eggs, at room temperature
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1 cup milk, whole or 2% preferred
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2/3 cup canola oil
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2 teaspoons vanilla extract
For the optional cinnamon-sugar topping
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2 tablespoons granulated sugar
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1/4 teaspoon ground cinnamon
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Preheat the oven to 350°F.
Grease a 10-inch cast iron skillet with nonstick cooking spray.
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Prepare the peaches:
Roughly chop two of the peaches into 1/2-inch pieces for the batter. Cut the remaining peach into thin slices for the top of the cake.
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Make the batter:
In a large mixing bowl, whisk together the flour, sugar, cinnamon, salt, baking powder, and baking soda.
Add the eggs, milk, oil, and vanilla extract to the flour mixture. Mix until just incorporated. Stir in the chopped peaches.
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Top the cake:
Pour the batter into the prepared skillet. Arrange the sliced peaches on top. If desired, in a small bowl, mix together the sugar and cinnamon for the optional topping and sprinkle it evenly over the top of the cake.
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Bake:
Bake the cake until the top is set and golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes.
Let the cake cool in the pan for at least 30 minutes before slicing and serving.
Store leftovers covered or in an airtight container at room temperature for up to 3 days.
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| Nutrition Facts (per serving) | |
|---|---|
| 384 | Calories |
| 17g | Fat |
| 55g | Carbs |
| 5g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 8 to 10 |
|
| Amount per serving | |
| Calories | 384 |
| % Daily Value* | |
| 17g | 21% |
| Saturated Fat 2g | 9% |
| 40mg | 13% |
| 263mg | 11% |
| 55g | 20% |
| Dietary Fiber 2g | 6% |
| Total Sugars 35g | |
| 5g | |
| Vitamin C 3mg | 15% |
| Calcium 72mg | 6% |
| Iron 2mg | 8% |
| Potassium 162mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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