Peach Thyme Skillet Cake

I have a confession to make. I just recently bought my very first cast iron skillets. Besides one enameled cast iron skillet, I have never owned a traditional non-enameled piece of cast iron cookware. Ever. That is, until a couple of months ago.

Let me try to explain why I hadn’t previously owned one. There are myths about cast iron that were filling my head; myths that made me nervous and unsure if cast iron would fit into our lifestyle. For one, I was under the (false) assumption that one needed to use an obscene amount of butter or fat in order to cook in cast iron and that is just not something that we are in the habit of doing. We try to keep things light whenever possible. In reality, a properly seasoned skillet only needs a modest amount of oil to cook foods to perfection. Who knew?

What’s your favorite thing to cook in cast iron?

Another myth was the care of cast iron. No soap? Needing to be cleaned right away aka no sink soaking? I’m not sure those are two things I can get on board with because at my core, I am a sink soaker. It turns out, the no soap thing, is no big deal, and the need for immediate clean up? Also, not something that has bothered me. In fact, it helps to keep me on track and curb my gut instinct to simply throw a pan in the sink, fill it with water and deal with it in the morning. So it seems that I owe cast iron a debt of gratitude for my kitchen being clean.

This discovery of cast iron has been an eye opener. From seared chicken to fried eggs to this moist, sweet Peach Thyme Skillet Cake (I just had to try out a dessert) my new cast iron pans have hardly left my stove top.

This Peach Thyme Skillet Cake is divine – simple to mix together, but utterly superb with a beautifully moist crumb. The fresh thyme brings a subtle herbal quality to the cake and the succulent peaches add to its sweetness. Being baked in an 8 inch skillet, this cake is petite, but perfect for a weeknight dessert or even a special occasion treat. I am so thrilled to have this cake in my arsenal of go-to recipes – all thanks to my ‘discovery’ of cast iron.

Peach Thyme Skillet Cake

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 35-40 minutes


4 tablespoons unsalted butter, room temperature, plus more for skillet
1 cup all-purpose flour, plus more for skillet
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons chopped fresh thyme leaves
1/2 teaspoon coarse salt
3/4 cup plus 2 tablespoons sugar
1 large egg
1/2 cup low-fat buttermilk
2 small ripe peaches (or 1 large), thinly sliced


1. Preheat oven to 375 degrees. Butter and flour an 8 inch cast iron skillet (or other oven safe skillet) and set aside.

2. In a medium bowl, whisk together flour, baking powder, baking soda, thyme and salt. In the bowl of an electric mixer, cream together butter and 3/4 cup of sugar until light and fluffy. Beat in egg. With the mixer on low, add flour mixture in three additions, alternating with the buttermilk. Be sure to start and end with the flour mixture.

3. Pour batter into prepared skillet and smooth with an offset spatula. Spread 3/4 of the peach slices over the top of the cake. Sprinkle the top of the cake with 2 tablespoons of sugar.

4. Bake for 35-40 minutes or until toothpick inserted into the cake comes out clean. Add remaining peach slices to the top of the cake in the last 25 minutes of baking. Allow cake to cool slightly before slicing.



- During baking, the cake will most likely bake up over the peach slices. Adding the reserved peaches at the end of the baking time is purely for presentation. If you forget to reserve the peaches, the cake will still be delicious!

- Extra cake can be stored in an air tight container in the refrigerator for up to 2 days. Reheat for about 20 seconds in the microwave before serving.

- Peach Thyme Skillet Cake is wonderful when served with a scoop of vanilla bean ice cream.

Jelly Toast Blog adapted from Martha Stewart

by Emily

Emily is the cook, baker, photographer and rambler behind the blog, Jelly Toast. Aside from taking photos of everything she eats, her days are spent being a short order cook, story teller, tea party guest and giver-of-snuggles to her two kiddos. She has not yet mastered the clean-as-you-go cooking style, but has high hopes for the future.

more by Emily »

29 Responses to “Peach Thyme Skillet Cake”

  1. Grace @ Perpetual Nomming — June 21, 2013 at 12:37 pm

    I reallllly would like to get a cast iron skillet! Everything made from it just seems diving.


    • Emily — June 22, 2013 at 3:18 pm

      You’d love it, Grace! Luckily, the Lodge Cast Iron pans (the ones that I have) are reasonably priced and come pre seasoned, which is great! Thanks for stopping by!

  2. Jackie {La Casa de Sweets} — June 21, 2013 at 2:27 pm

    This looks delist!! As soon as I saw the photo, I knew this was an Emily post ;) Welcome to the awesome world of iron skillet cooking!!


    • Emily — June 22, 2013 at 3:19 pm

      Thanks, Jackie!! I need to come up with even more ways to use them, although this cake is one of my favorites so far :) Thanks for stopping by!

  3. Maria Rausova — June 21, 2013 at 6:25 pm

    What a delicious looking cake! The peach/thyme combination sounds wonderful!


  4. Holiday Baker Man — June 22, 2013 at 1:51 am

    I feel I want more peach flavour


    • Emily — June 22, 2013 at 3:21 pm

      Yes, based on the ingredient list, it might not seem like the flavor is overly peachy, but the layer of peaches kind of sinks down into the cake and creates this soft, sweet peach layer throughout the entire cake. Plus, if you use ripe peaches the flavor is amazing! Thanks so much for stopping by!

  5. ThisBakerGirlBlogs — June 22, 2013 at 4:11 am

    That looks delicious!! I’ve never made a cake in a skillet before but this would be the perfect time to try :-)


    • Emily — June 22, 2013 at 3:22 pm

      I was a bit intimidated at first about baking in the pan, but it was so easy! Just be sure to butter and flour it well and your cake will release beautifully! It helps, to if your pan is nicely seasoned.

    • Emily — June 22, 2013 at 3:23 pm

      Thanks so much for stopping by!

  6. Noreen — June 22, 2013 at 10:43 am

    That combo sounds so good. I love herbs with fruit. Do you think I could double this recipe? My cast iron skillet is a 12 inch. NEVER leaves my stovetop too! Thanks SO much.


    • Emily — June 22, 2013 at 3:34 pm

      Hi Noreen! I don’t know for sure, as I’ve never tried it, but if the volume of an 8 inch pan is roughly half the volume of the 12 inch (not sure, but it might be close) I would think that it would be possible. Cooking time would differ greatly, however. If you try it, let me know how it turns out! I’d love to hear :)
      Good luck and thanks for stopping by!!

  7. Misky — June 22, 2013 at 10:49 am

    Was yours pre-seasoned or did you do it yourself, and if the latter, how did you go about it?


    • Emily — June 22, 2013 at 3:30 pm

      Hi Misky! I bought Lodge Cast Iron skillets, and they did come pre-seasoned. To maintain the seasoning, I scrub the pan with hot water and a brush after each use and then wipe the surface with a neutral oil to restore the shine and seasoning. You can season your own pans if they don’t come pre seasoned and I found a good tutorial on the Lodge website: I hope this helps! Thanks for stopping by!

  8. Barbilou — June 22, 2013 at 2:40 pm

    Sounds wonderful and I can hardly wait to make it.My (one and only) husband will love this.
    I am 84 and still love to cook, shop and do anything else that sounds like fun. One of those fun things is cooking in cast iron skillets which my father gave me 61 years ago for an extra “wedding present”. He was right when he told me that I would use them more than anything else in my kitchen. May you use your cast iron as long and with as much joy.


  9. Judit @WineDineDaily — June 22, 2013 at 9:12 pm

    SO glad to found your recipe today Emily, I was just looking for my large cast iron skillet to make Fajitas. This peachy dream cake looks absolutely delicious!


  10. You had me at “cast iron skillet”. I am OBSESSED! I’ve never tried dessert because I’ve been afraid that my cake will taste like chicken or steak. Do you use the same pan for everything or have a different one for dessert?


  11. I love my cast iron and use it for everything! This skillet cake looks incredible!


  12. Jocelyn (Grandbaby Cakes) — June 23, 2013 at 1:08 pm

    How stunning is this skillet cake? Gorgeous!


  13. Miss Messy — June 23, 2013 at 4:35 pm

    what an interesting combination! :) sounds delicious!


  14. Chung-Ah | Damn Delicious — June 24, 2013 at 4:06 am

    Cast iron skillets are the best! And this cake is to die for! I have some thyme just waiting to be used up too!


  15. Cookbook Queen — June 24, 2013 at 5:28 pm

    So beautiful and summer-ey!!!


  16. A skillet in a cake? Wow, how clever. I’ve never heard of anything like this before, but it sounds amazing! You have no idea how much I love peaches, hehehe. :)


  17. Kent @ Food Classics — July 1, 2013 at 5:51 am

    I’ve never used a cast iron skillet for anything more than bacon (mmmm), corn bread, and miscellaneous dinner dishes. Baking a real dessert? Awesome. I will definitely be giving this a try. Thyme? I am so used to thyme in my chicken recipes, I would not immediately think of it in my desserts.


  18. Allie — July 10, 2013 at 7:03 pm

    I made a version of this with the addition of apples and using rosemary instead of thyme. I also 1.5x the recipe to make it in a 10 inch skillet and made it slightly healthier with less butter. The substitution of half barley flour made this cake taste absolutely amazing and made the texture a little heartier! I linked back to your original page. Check out my post here:


  19. JulieD — July 23, 2013 at 2:33 pm

    This looks so good, Emily!! I need more peaches in my life!


  20. Leanne — July 23, 2016 at 11:48 pm

    How would this work in a regular cake pan? Same baking temperature and bake time? Thanks.


    • Jamie — July 25, 2016 at 10:53 am

      Hi, Leanne! I think this should work in an 8 inch square pan. The baking time should be about the same, too, but check on it at about 30 minutes to see if it’s to your liking and adjust. I hope you like it!

Leave a Comment