A delicious one-pot recipe that brings warm, caramelized peaches and a tender, rustic cake together in a single skillet. This easy peach cake is baked upside-down for a golden, fruit-filled dessert that flips perfectly onto your plate.
With simple ingredients and minimal cleanup, it’s the ideal dessert for busy weeknights or special occasions.
Why This One-Pot Recipe Works
This peach cake is all about simplicity. Everything comes together in a single skillet, from toasting the cornmeal to baking the final cake.
The batter is poured over fresh peaches, which caramelize beautifully, creating a rich, buttery topping. No extra mixing bowls or baking dishes are required, making this a quick and easy dessert with little cleanup.
The Secret to Caramelized Peaches
The key to achieving deep caramelized peaches in this one-pot dessert is using butter and sugar in the skillet before adding the fruit. As the peaches cook, they soften and develop a golden, syrupy glaze that blends perfectly with the tender cake.
Best peach options for this cake:
- Fresh peaches: Ideal for peak season; peel for the best texture.
- Frozen peaches: A great alternative—thaw and drain before use.
- Canned peaches: Convenient, but use peaches in juice rather than syrup.
Cornmeal for the Perfect Texture
Adding cornmeal to the cake batter gives this peach cake a rustic texture with just the right amount of crunch. It also absorbs moisture, preventing the cake from becoming soggy, which is a common issue in upside-down fruit cakes.
Why cornmeal works in this one-pot recipe:
- Adds a slight crunch for texture contrast.
- Prevents the cake from becoming too dense or soggy.
- Enhances the rustic, homemade flavor of the cake.
Serving Ideas & Pairings
This one-pot recipe is best served warm, straight from the skillet. A scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level.
Ways to elevate your peach cake:
- Top with whipped cream or vanilla ice cream.
- Drizzle with honey or caramel for extra sweetness.
- Dust with powdered sugar for a classic finish.
- Serve with a cup of coffee or tea for a perfect pairing.
Make-Ahead & Storage Tips
This one-pot dessert stays fresh for up to three days when stored in an airtight container at room temperature. If you want to enjoy it later, simply reheat a slice in the microwave for 15-20 seconds to bring back its warm, buttery texture.
Storage and reheating tips:
- Room temperature: Store in an airtight container for up to three days.
- Refrigerator: Keeps well for up to five days; reheat in the oven.
- Microwave: Warm individual slices in 15-20 second bursts.
This simple, one-pot peach cake is a must-try recipe for anyone who loves easy, homemade desserts. With its rich caramelized topping, tender crumb, and minimal effort, it’s a guaranteed hit every time you bake it.
Irresistible Pour-Over Peach Cake One-Pot Recipe
Equipment
- 10-inch oven-safe nonstick skillet
Ingredients
- ½ cup 2½ ounces cornmeal
- 2 tablespoons unsalted butter plus 6 tablespoons melted and cooled, divided
- ⅓ cup 2½ ounces sugar (plus ¾ cup (5¼ ounces), divided)
- Pinch plus ½ teaspoon table salt divided
- 1 pound peaches peeled, halved, pitted, and cut into ¼-inch wedges
- 1 cup 5 ounces all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ cup whole milk
- 2 teaspoons grated orange zest
- ¼ cup orange juice
- 1 large egg plus 1 large yolk
Instructions
- Preheat oven & prepare cornmeal: Adjust oven rack to middle position and heat to 350°F (175°C). Toast cornmeal in a 10-inch oven-safe nonstick skillet over medium heat until fragrant (2-3 minutes), stirring frequently. Transfer to a large bowl and let cool slightly.
- Prepare caramelized peach base: Wipe skillet clean. Melt 2 tablespoons butter in the skillet over medium heat. Add ⅓ cup sugar and a pinch of salt. Whisk constantly until sugar melts and turns golden brown (3-5 minutes). Remove from heat and arrange peach slices in a pinwheel pattern around the skillet’s edges, filling the center last.
- Make the batter: In a separate bowl, whisk together flour, baking powder, baking soda, and remaining ½ teaspoon salt. In another bowl, whisk milk, orange zest, orange juice, egg, yolk, remaining melted butter, and remaining ¾ cup sugar until smooth. Stir milk mixture into the flour mixture until just combined.
- Bake the cake: Pour batter over peaches and spread into an even layer. Bake until golden brown and a toothpick inserted in the center comes out clean (28-33 minutes), rotating skillet halfway through.
- Cool and invert: Let skillet cool on a wire rack for 15 minutes. Run a knife around the edges to loosen cake. Place a large, flat serving platter over the skillet, use potholders to hold both together, and carefully invert. Lift off the skillet, repositioning any stuck peaches on top. Let cool completely (about 1 hour) before serving.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.