Strawberry Peach Skillet Cake
A bright and summery fruit cake made in a cast iron skillet. This strawberry peach skillet cake is topped with an irresistible buttery brown sugar crumble.
I’ve shared quite a few crumb cakes and coffee cakes here on LMS, but never have I made one in a cast iron skillet! I’m falling more and more in love with my skillet, especially during these summer months when fresh, seasonal fruit is so abundant. There are SO many things you can make in it! Do you own a skillet? If not, you’ve gotta add one to your arsenal. I know a lot of people are hesitant because of the cost associated with cast iron. You’ll be happy to hear that they’re not as expensive as you think (about $25 for a 10-inch).
You’ll start by whipping up the cake. It’s a basic yellow butter cake, no frills. Spread it into a lined skillet (or you can always butter/flour your skillet), then slice up the fruit. Today we’re using a combo of strawberries and peaches. Feel free to swap out the strawberries for blueberries, blackberries or raspberries. They’d all be delicious!
Layer the fruit over the batter, then gently press it down. Grab a small mixing bowl and prep the crumble.
Whisk the flour, brown sugar and cinnamon together, then using a pastry blender, cut the cold butter into the mixture until pea-size clumps form. Sprinkle over the fruit, toss in the oven and bake until golden brown on top.
Now comes the really hard part. Let the cake cool for a good 30 minutes in the skillet. I know, it’s torture. Once the cake has cooled sufficiently, cut it and serve it! Enjoy it just the way it is (you know, for breakfast or whatever), or serve it with a scoop of vanilla ice cream for dessert!
Strawberry Peach Skillet Cake Recipe
- 1/2 cup unsalted butter - room temperature
- 3/4 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher sea salt
- 2 large fresh peaches - peeled and cut into 1/4-inch thick slices
- 2 cup fresh strawberries - cut into 1/4-inch thick slices
For the Topping
- 1/2 cup all purpose flour
- 1/3 cup brown sugar - packed
- 1/8 tsp ground cinnamon
- 1/4 cup unsalted butter - cold
- Preheat oven to 350 degrees. Line a 10-inch cast iron skillet with parchment paper or generously butter and flour it, set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add extracts, then beat in the eggs, one at a time, mixing well after each addition.
- In a medium bowl, whisk together the flour, baking powder and salt. Using a rubber spatula, fold in the dry ingredients to the wet ingredients. Mix just until combined.
- Pour the batter into the prepared skillet. Top with peaches, then strawberries. Gently press the fruit into the batter.
- In a small mixing bowl, whisk together the flour, brown sugar and cinnamon. Using a pastry blender, cut in the cold butter until pea-size clumps form. Sprinkle the crumble over top.
- Place in oven and bake for 40-50 minutes or until the center of the cake is set and the top is golden brown. Remove from the oven and allow to cool in the pan for 30 minutes before serving or removing.