Hot Honey Peach Upside-Down Cake


Cooking spray 1/2 cup hot honey (such as Mike s) 1/8 tsp. crushed red pepper (optional) 3/4 cup (1 1/2 sticks) unsalted butter, softened, divided 3/4 tsp. kosher salt, divided 2 cups fresh or thawed frozen peach slices (from 3 fresh peaches or a 16-oz. pkg. frozen slices)


2 large eggs, at room temperature 2 tsp. pure vanilla extract 1 1 /2 cups (180 g) all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. freshly grated or ground nutmeg 3/4 cup whole milk Vanilla ice cream, for serving (optional) 3/4 cup (150 g) granulated sugar

Step 1

Turn the oven on to 350°F. Grease a 9-inch cake pan that is 2 inches deep.

Step 2

Heat honey, butter, salt, and crushed red pepper in a skillet. Add peaches, simmer until caramelized. Transfer to pan, spread evenly.

Step 3

Using an electric mixer set to medium speed, beat sugar and remaining 1/2 cup butter until light and fluffy, about 3 minutes. Add the eggs, one at a time, using a low-speed mixer. Mix in the vanilla.

Step 4

Mix flour, baking powder, nutmeg, and salt. Alternate adding flour mix and milk to batter, beat until combined. Spread batter over peaches.

Step 5

Bake for 30 to 35 minutes, or until a wooden pick inserted in the center of the cake comes out clean. Give the cake 15 minutes to cool in the pan. Flip over onto a dish. If preferred, serve warm with ice cream.