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Irresistible Pour-Over Peach Cake One-Pot Recipe

This one-pot recipe transforms a simple skillet upside-down cake into a delicious, caramelized peach dessert with a rustic cornmeal batter.
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Cook Time 1 hour 15 minutes
Cool Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American

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.
Keyword easy skillet cake, no-mess baking, one-pan baking, one-pot dessert, peach upside-down cake, rustic peach cake, simple peach cake
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