Skillet Peach-Berry Upside-Down Cake with Cornmeal

Upside-down cakes earned their name from the dramatic flip that turns caramelized fruit into a glossy crown. This skillet version pairs late-summer peaches and berries with a tender cornmeal batter for gentle crunch and golden edges.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 320 cal
• 5g protein
• 48g carbs
• 13g fat
• 3g fiber

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Ingredients

• 6 tbsp divided unsalted butter
• 1/3 cup light brown sugar
• 2 medium sliced ripe peaches
• 1 cup fresh blueberries or blackberries
• 3/4 cup all-purpose flour
• 1/2 cup fine cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 350°F. Melt butter in a 10-inch oven-safe skillet over medium heat, then sprinkle the brown sugar evenly across the bottom.
2. 2Arrange the peach slices in a single snug layer over the sugar and scatter the berries in the gaps; cook 2 minutes just until the sugar begins to bubble, then remove from heat.
3. 3In a bowl whisk flour, cornmeal, baking powder, and salt. In another bowl cream the remaining soft butter with granulated sugar until light, then beat in the egg, milk, vanilla, and lemon zest.
4. 4Fold the dry ingredients into the wet mixture just until a thick, spoonable batter forms; do not overmix or the cake will toughen.
5. 5Dollop the batter over the fruit in the skillet and gently spread it to the edges so most of the fruit is covered.
6. 6Bake 28 to 34 minutes until the top is golden brown and a toothpick inserted in the cake portion comes out clean.
7. 7Cool the skillet on a rack for 10 minutes only—long enough for the caramel to set slightly but not harden.
8. 8Run a thin knife the edge, invert a serving plate over the skillet, and flip in one confident motion so the glossy fruit lands on top.
9. 9Lift the skillet away, scrape any stuck fruit onto the cake, and serve warm wedges with whipped cream or ice cream.