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Perfect Brown Butter Peach Skillet Cake Recipe with Easy Vanilla Bean Glaze

brown butter peach skillet cake - featured image
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A quick and comforting skillet cake featuring caramelized peaches and nutty brown butter, topped with a silky vanilla bean glaze. Perfect for busy nights or impressing guests with minimal fuss.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter (for browning)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) whole milk (or any milk of your choice)
  • 3–4 ripe peaches, sliced (about 2 cups)
  • 2 tablespoons granulated sugar (to sprinkle over peaches)
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup (120g) powdered sugar
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon vanilla bean paste or scraped seeds from 1 vanilla bean
  • 2–3 tablespoons whole milk (adjust for desired consistency)

Instructions

  1. Brown the Butter: Place 1/2 cup unsalted butter in a medium skillet over medium heat. Stir frequently as it melts, foams, and then turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Prepare the Peaches: Slice 3-4 ripe peaches into thin wedges (about 2 cups). Toss gently with 2 tablespoons sugar and 1 teaspoon cinnamon if using. Set aside to macerate.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  4. Combine Wet Ingredients: In a separate bowl, beat 2 large eggs with 1 cup sugar until pale and slightly thickened (2-3 minutes). Stir in 1 teaspoon vanilla extract and the warm brown butter.
  5. Alternate Adding Milk and Dry Ingredients: Add the flour mixture in thirds, alternating with 1/2 cup milk, beginning and ending with flour. Fold gently until just combined.
  6. Assemble in Skillet: Preheat oven to 350°F (175°C). Pour batter into greased 10-inch cast iron skillet and spread evenly. Arrange peach slices on top in a circular pattern, pressing lightly into batter.
  7. Bake: Bake for 40-45 minutes until golden brown and a toothpick inserted in center comes out clean. Peaches should be bubbling and caramelized at edges.
  8. Prepare the Vanilla Bean Glaze: Whisk together 1 cup powdered sugar, 1 tablespoon melted butter, vanilla bean paste or seeds, and 2-3 tablespoons milk until smooth and pourable.
  9. Cool and Glaze: Let cake cool in skillet for 10 minutes. Drizzle glaze evenly over warm cake. Serve warm or at room temperature.

Notes

Brown butter carefully by stirring constantly to avoid burning. Use a single layer of peaches to prevent sogginess and allow caramelization. Do not overmix batter to keep cake tender. Glaze can be prepared ahead and stored in fridge. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use coconut oil for browning and almond or oat milk.

Nutrition

Keywords: brown butter, peach cake, skillet cake, vanilla bean glaze, easy dessert, summer dessert, quick cake, caramelized peaches

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