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Peach Cake Skillet Recipe

5 from 1 vote
Servings 8


  • 5 tablespoons butter (room temperature)
  • 1 cup cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup granulated sugar
  • 1 large egg (room temperature)
  • ½ cup Milk
  • 1 tablespoon sour cream
  • 1 tablespoon vanilla extract
  • 2 Harry & David® Oregold® Peaches (thinly sliced)
  • 2 tablespoons demerara sugar
  • ice cream (optional)


  • Preheat oven to 375 degrees.
  • Using 1 tablespoon butter, grease the skillet or baking dish. Be sure to cover the bottom and up the sides.
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  • In a separate bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add the egg and beat to combine.
  • 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.
  • Pour the batter into the prepared skillet or baking dish and arrange the peaches on top.
  • Sprinkle with turbinado sugar.
  • 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.
  • Transfer to a wire rack and cool for 15-20 minutes before serving topped with ice cream, if desired.
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