Cardamom Dutch Baby With Caramelized Peaches

Published: July 23, 2025

Total Time: 40 minutes (10 minutes prep, 30 minutes cook)

Difficulty: Moderate

Ingredients

For the Dutch Baby:

• 2 large eggs

• ⅔ cup (85 grams) all-purpose flour

• ⅔ cup (160 milliliters) whole milk

• ¼ teaspoon ground cardamom

• 2 tablespoons salted butter (for skillet)

For the Caramelized Peaches:

• 3 tablespoons salted butter (2 tablespoons + 1 tablespoon)

• 2 tablespoons light brown sugar

• 1 pound slightly underripe peaches, pitted and sliced into ½-inch wedges

• ¼ teaspoon vanilla extract

• ¼ teaspoon ground cardamom

• ¼ teaspoon flaky sea salt

• 2 tablespoons whole milk (for peaches)

For Serving:

Whipped cream

Preparation Steps

Step 1: Preheat Oven and Skillet

Preheat the oven to 425°F (220°C). Place a 10-inch oven-safe cast-iron skillet in the oven and let it preheat alongside the oven. This ensures the skillet is hot enough to crisp the Dutch baby’s edges as it bakes.

Step 2: Prepare the Dutch Baby Batter

In a large bowl, whisk together the eggs, flour, milk, and ground cardamom until smooth (no lumps). Set aside. Once the oven reaches 425°F, remove the hot skillet from the oven. Add the 2 tablespoons of salted butter and swirl to coat the entire interior of the skillet, ensuring even heat distribution.

Step 3: Bake the Dutch Baby

Quickly pour the batter into the hot skillet. Return to the oven and bake for 16 minutes. Do not open the oven during baking—this trapped heat is critical for the Dutch baby’s dramatic rise. The edges will turn golden brown, and the center will be puffed and slightly jiggly when done.

Step 4: Caramelize the Peaches

While the Dutch baby bakes, prepare the peaches:

1. In a medium skillet over medium-high heat, melt the 2 tablespoons of butter. Add the brown sugar and stir until dissolved (about 1 minute).

2. Add the sliced peaches, vanilla extract, and cardamom. Cover and cook for 4 minutes to caramelize the sugars.

3. Reduce heat to medium, add the remaining 1 tablespoon butter and flaky sea salt. Stir, then cover and cook for 5–9 minutes (stir occasionally) until peaches are tender but not mushy.

4. Uncover, remove from heat, and stir in the 2 tablespoons of milk to thicken the sauce.

Step 5: Serve

Remove the Dutch baby from the oven and let cool for 2–3 minutes. Cut into wedges, then top with the caramelized peaches and a dollop of whipped cream.

Pro Tip: Peach Selection

Slightly underripe peaches work best, as they retain shape during cooking. If using ripe/overripe peaches, reduce sugar by 1 tablespoon and shorten cooking time to 5–7 minutes.

Reader Tips & Variations

• Substitute Cardamom: Omit cardamom or replace with cinnamon.

• Batter Consistency: Blend the batter + let rest 15 minutes for optimal rise (per Reader 1).

• Adjust Salt: Add extra salt to the batter (Reader 2 found salted butter lacked flavor).

• Rise Issues: Swap 2 eggs for 3 or add ¼ teaspoon baking powder to prevent flatness (Reader 3).

This structure ensures clarity, preserves all original instructions, and organizes reader feedback for practical use.