Cast-Iron Peach Hot-Honey Buckle

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 4 medium ripe peaches
• 6 tbsp unsalted butter
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup whole milk
• 3 tbsp hot honey
• 1/2 tsp ground cinnamon
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch cast-iron skillet on the stovetop over medium heat.
2. 2Pit and slice the peaches into thick wedges while the skillet warms; leave the skins on for rustic texture and color.
3. 3Add half the butter to the hot skillet and swirl until melted and foaming. Arrange the peach slices in a single layer and cook without stirring until the cut sides pick up deep golden spots and smell caramelized, about 3 to 4 minutes.
4. 4Flip the peaches carefully, drizzle the hot honey over them, and cook 1 minute more so the honey bubbles and coats the fruit. Remove the skillet from heat.
5. 5In a mixing bowl, cream the remaining butter with the sugar until light and fluffy. Beat in the egg and vanilla until fully combined and glossy.
6. 6Whisk the flour, baking powder, salt, and cinnamon together in a separate bowl. Add the dry mixture to the butter mixture in two additions, alternating with the milk, and stir just until a thick, smooth batter forms with no dry pockets.
7. 7Spoon the batter evenly over the hot peaches in the skillet, gently spreading it toward the edges so most of the fruit is covered but a few peach tips still peek through.
8. 8Bake on the center rack until the top is deeply golden, springs back when lightly pressed, and a toothpick inserted into the cake portion comes out clean, 28 to 32 minutes.
9. 9Cool the skillet on a wire rack for at least 15 minutes so the juices thicken. Scoop warm portions into bowls, spooning extra skillet syrup over each serving, and top with a scoop of vanilla ice cream.