Peach Balsamic Skillet Cake

ender vanilla olive oil cake baked over juicy caramelized peaches and finished with a glossy Peach White Balsamic drizzle.

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Course: Dessert

Servings: 8 servings

Preheat the oven to 350°F.
In a 10-inch oven-safe skillet, melt the butter over medium-low heat. Add the brown sugar, Peach White Balsamic, cinnamon, and salt. Stir until the sugar begins to dissolve, about 1 minute.
Arrange the peach slices over the brown sugar mixture in a circular pattern. Cook for 2–3 minutes, then remove the skillet from the heat.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the sugar and eggs until smooth. Add the olive oil, Greek yogurt, milk, vanilla, and lemon zest. Whisk until fully combined.
Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Do not overmix.
Gently spoon the batter over the peaches and spread it evenly to the edges of the skillet.
Bake for 30–35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the skillet for 10–15 minutes.
Run a thin knife around the edge. Place a large serving plate over the skillet and carefully invert the cake onto the plate.
Combine the Peach White Balsamic, honey, and salt in a small saucepan. Simmer over medium-low heat for 2–3 minutes, until slightly thickened.
Drizzle the warm glaze over the cake just before serving.

Serving Suggestions

Serve warm or at room temperature with:

Choose peaches that are ripe but still firm. Very soft peaches can release too much juice and make the top of the cake soggy.

Frozen sliced peaches may be used when fresh peaches are unavailable. Thaw and pat them very dry before arranging them in the skillet.

For a brighter summer flavor, replace the vanilla ice cream with lemon sorbet and add a few fresh basil leaves before serving.