Hot-Honey Peach Upside-Down Skillet Cake

Serves 6 · 25 min prep · 40 min cook

Ingredients

• 1/2 cup plus 2 tbsp unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup hot honey
• 4 ripe peaches
• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 cup sour cream

Instructions

1. 1Preheat oven to 350°F. Melt butter in a 10-inch cast-iron skillet over medium heat. Stir in brown sugar and half the hot honey until the mixture bubbles and looks like caramel, about 2 minutes.
2. 2Remove skillet from heat. Arrange peeled peach halves or thick slices in a single decorative layer over the caramel, cut-side down. Set aside.
3. 3Whisk flour, baking powder, and salt in a bowl. In another bowl cream the remaining softened butter with granulated sugar until light, then beat in eggs one at a time followed by vanilla.
4. 4Alternate adding the flour mixture and the milk plus sour cream to the butter mixture, beginning and ending with flour. Mix just until the batter is smooth and thick.
5. 5Dollop the batter over the peaches and gently spread to the edges without disturbing the fruit layer. The batter will be stiff but will settle in the oven.
6. 6Bake 35 to 40 minutes until the top is deep golden and a toothpick inserted in the cake portion comes out clean. The edges should pull slightly from the pan.
7. 7Cool the skillet on a rack for exactly 10 minutes. Run a knife the edge, then invert onto a serving plate so the glossy peaches sit on top.
8. 8Drizzle the remaining hot honey over the warm cake in thin streams. Slice into wedges and serve warm so the caramel soaks into each bite.