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Flavorful Peach Upside Down Skillet Cake with Brown Butter and Toasted Coconut

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A moist and tender peach upside down skillet cake featuring nutty brown butter and crunchy toasted coconut, perfect for summer gatherings or a cozy dessert.

Ingredients

Scale
  • 3 medium fresh peaches, sliced
  • 6 tablespoons unsalted butter, browned
  • 3/4 cup granulated sugar, divided
  • 1/4 cup light brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened toasted coconut flakes
  • Optional: zest of 1 small lemon
  • Optional: 1/4 teaspoon cinnamon

Instructions

  1. Brown the butter: Place 6 tablespoons of unsalted butter in a 10-inch skillet over medium heat. Stir frequently until it foams and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat immediately and set aside.
  2. Toast the coconut: Spread 1/2 cup unsweetened coconut flakes on a baking sheet. Toast in a preheated 350°F oven for 5-7 minutes until golden brown, stirring halfway through. Watch carefully to avoid burning.
  3. Prepare the peach layer: Stir 1/4 cup granulated sugar and 1/4 cup light brown sugar into the browned butter until melted and combined. Spread the toasted coconut evenly over the butter-sugar mixture. Arrange sliced peaches in a single layer over the coconut, slightly overlapping. Set aside.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and optional cinnamon and lemon zest.
  5. Mix wet ingredients: In another bowl, beat 2 large eggs with 1/2 cup whole milk and 1 teaspoon vanilla extract until well combined.
  6. Combine batter: Gradually add dry ingredients to wet ingredients, mixing gently with a spatula until just combined. Avoid overmixing.
  7. Pour batter over peaches: Spread the batter evenly over the peach layer in the skillet.
  8. Bake: Place skillet in a preheated 350°F oven. Bake for 35-40 minutes until top is golden and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
  9. Cool and invert: Let cake cool for 10 minutes. Run a knife around edges to loosen, then invert onto a serving plate so the peach and coconut topping is on top.
  10. Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Brown the butter carefully to avoid burning; it should smell warm and toasty. Toast coconut fresh for best crunch and aroma. Avoid overmixing the batter to keep the cake tender. Use an oven-safe skillet for best results. If peaches release too much juice, blot them lightly before arranging or reduce sugar slightly to prevent sogginess.

Nutrition

Keywords: peach cake, upside down cake, skillet cake, brown butter, toasted coconut, summer dessert, easy peach dessert

Find it online: https://siennaspoon.com/flavorful-peach-upside-down-skillet-cake-recipe-with-brown-butter-and-toasted-coconut-easy-step-by-step-guide/