Hot-Honey Peach Skillet Cake

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 6 tbsp unsalted butter
• 3 medium ripe peaches
• 1/3 cup hot honey
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup whole milk
• 1/2 tsp ground cinnamon
• 1/4 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F and place a 10-inch cast-iron skillet on the stove over medium heat. Melt the butter in the skillet until it foams and smells nutty, swirling so the bottom and sides are coated.
2. 2Slice the peaches into thick wedges while the butter melts, discarding pits. Arrange the peach wedges in a single snug layer in the hot buttered skillet.
3. 3Drizzle hot honey evenly over the peaches and let them sizzle for 2 to 3 minutes until the edges look glossy and the honey starts to bubble. Remove the skillet from heat.
4. 4In a medium bowl whisk the sugar, eggs, and vanilla until pale and slightly thickened, about 1 minute of vigorous mixing.
5. 5In a separate bowl stir together the flour, baking powder, salt, and cinnamon until evenly combined.
6. 6Alternate adding the dry mixture and the milk to the egg mixture, beginning and ending with the dry ingredients, stirring gently just until no dry streaks remain. Do not overmix.
7. 7Pour the batter evenly over the peaches in the skillet, spreading it gently to the edges with a spatula so the fruit is mostly covered.
8. 8Bake on the center rack for 28 to 32 minutes until the top is deep golden, the center springs back when lightly pressed, and a toothpick inserted near the middle comes out with only a few moist crumbs.
9. 9Cool the skillet on a wire rack for 10 minutes so the caramelized peach juices settle. Sprinkle flaky sea salt over the top.
10. 10Run a thin knife the edge, then scoop or slice into wedges and serve warm straight from the skillet while the hot-honey glaze is still sticky.