Buttery and rich, this simple Peach Skillet Cake Recipe from Kellie at The Suburban Soapbox is a sweet way to showcase summer’s best fruit. Freshly sliced Harry & David Oregold Peaches are like icing on the cake in this easy to make recipe.

This is the moment I’ve been waiting for all summer long — the arrival of Harry & David Oregold Peaches! There’s nothing in the world quite like them, sweet and juicy. I can never get enough. And, as much as I love to eat them just as they are, they’re the star of many of my favorite recipes like this simple peach cake. This cake is such a showstopper; I can never resist making it several times a season.

The batter whips up easily in just a couple minutes, then it’s poured into a skillet or baking dish before being adorned with a layer of freshly sliced peaches. Once this dessert is baked, I let it cool just a bit then serve it right in the skillet topped with eCreamery Sea Salt Caramel ice cream. It’s a stunning display of summer flavors!

Peach Cake Skillet Recipe

  • 5 tablespoons butter (room temperature)
  • 1 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1 large egg (room temperature)
  • 1/2 cup milk
  • 1 tablespoon sour cream
  • 1 tablespoon vanilla extract
  • 2 Harry & David Oregold Peaches (thinly sliced)
  • 2 tablespoons turbinado sugar
  • ice cream (optional)
  1. Preheat oven to 375 degrees.
  2. Using 1 tablespoon butter, grease the skillet or baking dish. Be sure to cover the bottom and up the sides.
  3. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  4. In a separate bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add the egg and beat to combine.
  5. Slowly add the flour mixture in 3 batches, alternating with the milk, beating until combined. Add the vanilla and sour cream beating for an additional 30 seconds.
  6. Pour the batter into the prepared skillet or baking dish and arrange the peaches on top.
  7. Sprinkle with turbinado sugar.
  8. Transfer the skillet to the oven and bake for 40-45 minutes or until golden and cake tester comes out clean when inserted into the center of the cake.
  9. Transfer to a wire rack and cool for 15-20 minutes before serving topped with ice cream, if desired.

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  1. I think I will try this tomorrow for my Mom’s birthday. Thanks for this recipe. Keep on posting. 🙂

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