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Peach Fritter Cake

By Britney Brown-Chamberlain
Prep: 20 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 35 minutes
Servings: 10
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This Peach Fritter Skillet Cake is loaded with warm, gooey peach cobbler filling baked into a soft, buttery cake. A sweet vanilla bean glaze melts over the top, making every bite extra irresistible.

Equipment

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Ingredients 

Peach Filling

  • 1 lb (453 g) Peaches, (about 4 peaches)
  • 1/3 cup (73 g) Brown Sugar
  • 1 tbsp (15 g) Lemon Juice
  • 1 1/2 tbsp Cornstarch
  • 2 tbsp (30 g) Water
  • 1 tsp Cinnamon
  • 1 tbsp (14 g) Salted Butter

Cake

  • 1/2 cup (110 g) Brown Sugar
  • 1/2 cup (100 g) Sugar
  • 2/3 cup (148 g) Vegetable Oil
  • 2 large (100 g) Eggs
  • 2 tsp (10 g) Vanilla Extract
  • 3/4 cup (180 g) Sour Cream
  • 1/4 cup (60 g) Whole Milk
  • 2 1/2 cups (313 g) All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp Kosher Salt

Cinnamon Brown Sugar Topping

  • 1/3 cup (73 g) Brown Sugar
  • 2 tsp Cinnamon

Glaze

  • 1/4 cup (60 g) Whole Milk
  • 1 tbsp (14 g) Salted Butter
  • 2 cups (250 g) Powdered Sugar
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla Bean Paste , (or vanilla extract)

Instructions 

  • Start by making the peach filling. Cut peaches into small bite sized chunks and place into a skillet with brown sugar and lemon juice. Toss everything together to ensure that the peaches are fully coated in the brown sugar, then turn on the stove and place skillet on the stove over medium heat. 1 lb Peaches 1/3 cup Brown Sugar 1 tbsp Lemon Juice
  • Cook for 8-10 minutes, until the peaches are softened and jammy but not mushy. In a small bowl, whisk together cornstarch and water then pour into the skillet. Stir together and cook until thickened, about 3-4 minutes. 1 1/2 tbsp Cornstarch 2 tbsp Water
  • Remove from heat and add in cinnamon and salted butter. Stir until the butter is fully melted, then place the peaches into a bowl to cool completely. 1 tsp Cinnamon 1 tbsp Salted Butter
  • When the peaches are cooled, preheat the oven to 350 degrees F.
  • Combine brown sugar, sugar, vegetable oil, and eggs in a large bowl. Whisk together for 2 minutes, until fully incorporated and smooth, then add vanilla extract, sour cream, and milk. Continue to mix until smooth, about 1 minute. 1/2 cup Brown Sugar 1/2 cup Sugar 2/3 cup Vegetable Oil 2 large Eggs 2 tsp Vanilla Extract 3/4 cup Sour Cream 1/4 cup Whole Milk
  • Add flour, baking powder, cinnamon, nutmeg, and kosher salt. Whisk until fully combined and the batter is smooth and there's no patches of flour, about 45 seconds to 1 minute. 2 1/2 cups All Purpose Flour 2 tsp Baking Powder 1 tsp Cinnamon 1/4 tsp Nutmeg 1 tsp Kosher Salt
  • Grease and flour a 10-inch cast iron skillet. Add 1/2 of the cake batter and smooth into an even layer. Add about 1/2 of the peach filling and swirl into the batter with a wooden skewer or butter knife. Add the remainder of the batter on top of the peaches, then add the remainder of the peach filling on top. Swirl again.
  • Combine brown sugar and cinnamon in a small bowl and mix together. Then sprinkle on top of the batter. 1/3 cup Brown Sugar 2 tsp Cinnamon
  • Bake for 50-60 minutes, until the peaches are bubbling and jammy and a skewer inserted into the center of the cake comes out with just a few moist crumbs.
  • While the cake is baking, make the glaze. Add whole milk and butter to a small bowl. Microwave for about 15-20 seconds, until the butter is fully melted. Add powdered sugar, cinnamon, and vanilla bean paste to the bowl and whisk together until smooth and combined. 1/4 cup Whole Milk 1 tbsp Salted Butter 2 cups Powdered Sugar 1/2 tsp Cinnamon 1 tsp Vanilla Bean Paste
  • Pour the glaze on top of the cake fresh out of the oven while it's still warm and allow it to cool for about 15-20 minutes so that the glaze can set. Serve with ice cream.

Nutrition

Calories: 579kcal, Carbohydrates: 92g, Protein: 6g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 55mg, Sodium: 374mg, Potassium: 185mg, Fiber: 2g, Sugar: 64g, Vitamin A: 402IU, Vitamin C: 3mg, Calcium: 123mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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