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Perfect Brown Butter Peach Upside-Down Skillet Cake Recipe with Vanilla Bean Cream

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A tender, moist upside-down skillet cake featuring caramelized peaches and nutty brown butter, topped with a silky vanilla bean cream. This quick and easy dessert is perfect for summer gatherings and offers a comforting, flavorful treat.

Ingredients

Scale
  • 3–4 fresh peaches, peeled, pitted, and sliced (ripe but firm for best caramelization)
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons unsalted butter
  • 1/2 cup (115g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla bean paste

Instructions

  1. Brown the Butter: In your skillet, melt 1/2 cup (115g) unsalted butter over medium heat. Stir frequently, watching closely as it foams and then starts turning golden brown with nutty aromas (about 5-7 minutes). Remove from heat immediately to avoid burning. Pour browned butter into a bowl and let cool slightly.
  2. Prepare the Peach Topping: Wipe out the skillet if needed. Sprinkle 1/4 cup (50g) granulated sugar evenly on the bottom. Arrange the peach slices in a single layer over the sugar, slightly overlapping. Dot with 2 tablespoons unsalted butter cut into small pieces. Set the skillet aside while you make the batter.
  3. Make the Cake Batter: In a large bowl, whisk together 1 cup (200g) granulated sugar and the cooled browned butter until combined. Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, sift together 1 1/4 cups (160g) all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  5. Mix Batter: Alternately add the dry ingredients and 1/2 cup (120ml) milk to the butter mixture, starting and ending with flour. Mix gently until just combined—don’t overmix or your cake might turn dense.
  6. Assemble and Bake: Pour the batter evenly over the peaches in the skillet, smoothing the top. Bake in a preheated 350°F (175°C) oven for 35-40 minutes. The cake should be golden brown and a toothpick inserted in the center comes out clean.
  7. Cool and Flip: Let the cake cool in the skillet for about 15 minutes. Then carefully invert the cake onto a serving plate—the peach topping should now be gloriously caramelized on top.
  8. Prepare the Vanilla Bean Cream: While the cake bakes, whip 1 cup (240ml) heavy cream with 1 tablespoon powdered sugar and 1 teaspoon vanilla bean paste until soft peaks form. Chill until ready to serve.
  9. Serve: Spoon vanilla bean cream over warm slices for the ultimate melt-in-your-mouth experience.

Notes

Watch the brown butter carefully to avoid burning; use a light-colored pan for easy monitoring. Arrange peaches with some space for better caramelization. Chill mixing bowl and beaters before whipping cream for best results. Use a rimmed baking sheet under the skillet if peach juices bubble aggressively. Grease skillet well if not cast iron to prevent sticking. Let cake cool before flipping to keep peach topping intact.

Nutrition

Keywords: brown butter, peach cake, upside-down cake, skillet cake, vanilla bean cream, summer dessert, caramelized peaches, easy dessert

Find it online: https://morselora.com/perfect-brown-butter-peach-upside-down-skillet-cake-recipe-with-vanilla-bean-cream/