Skillet Chili-Crisp Peach Upside-Down Cake

Upside-down cakes flip sticky fruit into a glossy crown after baking—a classic skillet trick with deep roots in American home kitchens. This late-summer spin pairs ripe peaches with chili crisp, so brown-sugar caramel meets gentle heat and crunch in every slice.

Serves 6 · 18 min prep · 35 min cook

Estimate for one serving

• 298 cal
• 4g protein
• 42g carbs
• 14g fat

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Ingredients

• 6 Tbsp unsalted butter
• 1/3 cup light brown sugar
• 1 1/2 Tbsp chili crisp
• 3 ripe peaches
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 2 Tbsp neutral oil

Instructions

1. 1Preheat oven to 350°F. Melt half the butter in a 9- or 10-inch oven-safe skillet over medium heat; stir in brown sugar and most of the chili crisp until bubbly and combined, about 1 minute.
2. 2Remove from heat. Arrange peeled, pitted peach halves or thick slices cut-side down in a single layer over the sticky chili-sugar base.
3. 3In a bowl whisk flour, baking powder, and salt. In another bowl beat remaining softened butter with granulated sugar until light; beat in the egg, then milk, vanilla, and oil.
4. 4Fold dry ingredients into wet just until a smooth batter forms; do not overmix.
5. 5Spoon batter evenly over the peaches and gently spread to the edges. Bake 28–34 minutes until the cake is golden, springs back when lightly pressed, and a toothpick inserted in the cake portion comes out clean.
6. 6Cool the skillet on a rack 8–10 minutes so the caramel sets slightly but is still warm. Run a knife the edge, place a large plate over the skillet, and carefully invert.
7. 7Lift the skillet away; if any peaches stick, nudge them back into place. Drizzle any remaining chili crisp over the top for extra heat and crunch.
8. 8Slice into 6 wedges and serve warm. Excellent with a scoop of vanilla ice cream if desired.