Peach-Lime Skillet Cake

Volteado de Durazno con Limón


  • 9tablespoons butter, at room temperature (divided use)
  • 1/2 cupPiloncillo , finely chopped (or brown sugar)
  • 1 generous pound ripe peaches, peeled, pitted and cut into 1/2-inch wedges (you need a generous 3 cups total)
  • Zest of one lime
  • 1 1/2cups all-purpose flour
  • 1/2teaspoon salt
  • 1/4teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3/4cup white sugar
  • 1 egg
  • 1teaspoon vanilla extract
  • 3/4cup plain whole-milk yogurt


Preheat your oven to 375 degrees and position the rack in the middle. Melt 3 tablespoons butter in a large (10-inch) skillet with ovenproof handle, preferably nonstick, over medium heat. Swirl butter in the skillet until it turns nut-brown, sprinkle the brown sugar over the butter and lay in the peaches in a single layer. Sprinkle with lime zest and set aside.

In a bowl, whisk together the flour, salt, baking soda and baking powder.

Using an electric mixer (fitted with paddle attachment if you have one), cream the butter and sugar, and vanilla until fluffy. Add the egg, and beat until combined.

With the mixer on low speed, add 1/3 of the dry ingredients, beat until combined, then add 1/3 of the yogurt. Continue alternating dry and wet until all are added. Scoop the batter over the peaches, spreading it to cover them evenly. Slide the skillet into the oven and bake about 35 minutes, until the cake is golden brown and springy to the touch at the center.  Remove and let cool about 10 minutes.

Invert a plate over the skillet, then, holding plate and skillet firmly together with towels or pot holders, invert the two in one swift movement. Remove the skillet and the cake is ready to serve. It’s best right from the oven.


  1. Rick:
    The recipe for the Peach-Lime Skillet Cake does not mention eggs in the ingredients, only in the instructions. How many eggs should be used?
    Thanks, and as a side note, you have one of the most enjoyable TV shows on the air. No matter the time of day, I become instantly hungry when I watch your show! Congratulations on all of your accomplishments and continued success!

  2. The instructions for the recipe say cut peaches into wedges, while the photo clearly shows chunks (or dice). I hate when that happens! 🙁

  3. This was PHENOMENAL! Peaches are in season and this was a delicious and easy recipe to make. I added some cinnamon and cayenne to the batter and actually made it gluten-free. It barely lasted a day. Thanks for the great recipe!

  4. Hola all: Rick do you have any recipes, specifically from Queretaro, it’s my family’s home state. Gracias, Lupe

Leave a Reply

Your email address will not be published. Required fields are marked *