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Slices of golden summer peach cake served on a white plate

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Brown Sugar Peach Upside-Down Skillet Cake

Juicy summer peaches caramelize beneath a tender vanilla-yogurt cake, then flip into a glossy cast-iron showpiece.

Developed for DishGal · Updated 2026-08-21

Prep20 min
Cook40 min
Total60 min
Cost$1.65

Directions

  1. Prepare the skillet

    Heat the oven to 350°F. Melt 4 tablespoons butter in a 10-inch cast-iron skillet over medium-low heat. Add brown sugar and stir for 1 minute until glossy. Remove from heat and arrange peach wedges in a snug single layer over the sugar mixture.

  2. Mix the dry ingredients

    Whisk flour, baking powder, baking soda, kosher salt, and cinnamon in a medium bowl until evenly combined.

  3. Cream the batter

    Beat the remaining 6 tablespoons softened butter with granulated sugar for 2 to 3 minutes until pale and fluffy. Beat in eggs one at a time, then mix in vanilla.

  4. Finish the batter

    Whisk yogurt and milk together. Add the dry ingredients to the butter mixture in three additions, alternating with the yogurt mixture in two additions. Mix only until the last streaks of flour disappear.

  5. Bake

    Spoon batter over the peaches and gently spread it to the skillet edges without disturbing the fruit. Bake 35 to 42 minutes, until deeply golden and a tester in the center comes out with a few moist crumbs; the center should be about 200°F if checked with a thermometer.

  6. Rest and flip

    Cool in the skillet exactly 10 minutes. Run a thin knife around the edge, place a large heat-safe serving plate over the skillet, and invert both together using oven mitts. Leave the skillet in place for 1 minute, then lift it away and replace any peach slices that stick.

  7. Serve

    Let the cake cool at least 20 minutes more before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.

Why this works

Why it worksFirm-ripe peaches hold their shape while releasing enough juice to make the brown-sugar layer glossy.
Why it worksGreek yogurt tenderizes the crumb and balances the caramel topping with light tang.
Why it worksA 10-minute rest lets the caramel settle but keeps it warm enough to release cleanly from cast iron.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Swaps & notes

Easy swaps

  • Use peeled nectarines, plums, or firm pears in the same quantity.
  • Replace cinnamon with 1/4 teaspoon ground cardamom for a more floral flavor.
  • Use sour cream in place of Greek yogurt and thin it with the same amount of milk.

Cook notes

  • Choose peaches that yield slightly at the stem but are firm enough to slice cleanly.
  • Use a plate wider than the skillet and protect both hands and forearms during the inversion.
  • Do not let the baked cake sit in the skillet longer than 15 minutes before flipping or the caramel may begin to stick.

Storage

Cover and keep at cool room temperature for up to 2 days or refrigerate up to 5 days. Warm individual slices for 10 to 15 seconds in the microwave or 5 minutes in a 300°F oven.

Questions

Do I need to peel the peaches?

No. The skins soften during baking and help the wedges keep their shape, but you can peel them if you prefer a smoother topping.

Can I use frozen peaches?

Yes. Thaw and drain them thoroughly, then pat dry. Excess water can thin the caramel and make the cake soggy.

Why did some fruit stay in the skillet?

The cake may have cooled too long or the skillet edge was not loosened. Place any stuck pieces back onto the cake while the caramel is still warm.

Brown Sugar Peach Upside-Down Skillet Cake
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1. Prepare the skilletHeat the oven to 350°F. Melt 4 tablespoons butter in a 10-inch cast-iron skillet over medium-low heat. Add brown sugar and stir for 1 minute until glossy. Remove from heat and arrange peach wedges in a snug single layer over the sugar mixture.
2. Mix the dry ingredientsWhisk flour, baking powder, baking soda, kosher salt, and cinnamon in a medium bowl until evenly combined.
3. Cream the batterBeat the remaining 6 tablespoons softened butter with granulated sugar for 2 to 3 minutes until pale and fluffy. Beat in eggs one at a time, then mix in vanilla.
4. Finish the batterWhisk yogurt and milk together. Add the dry ingredients to the butter mixture in three additions, alternating with the yogurt mixture in two additions. Mix only until the last streaks of flour disappear.
5. BakeSpoon batter over the peaches and gently spread it to the skillet edges without disturbing the fruit. Bake 35 to 42 minutes, until deeply golden and a tester in the center comes out with a few moist crumbs; the center should be about 200°F if checked with a thermometer.
6. Rest and flipCool in the skillet exactly 10 minutes. Run a thin knife around the edge, place a large heat-safe serving plate over the skillet, and invert both together using oven mitts. Leave the skillet in place for 1 minute, then lift it away and replace any peach slices that stick.
7. ServeLet the cake cool at least 20 minutes more before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.