Skillet Charred Peach Upside-Down Cake with Hot Honey

Upside-down cakes flip caramelized fruit into a glossy crown, and this skillet version leans into late-summer peaches. Charred wedges nestle in a hot-honey butter base before the tender cake bakes right in the pan.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 54g carbs
• 17g fat
• 2g fiber

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Ingredients

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

Instructions

1. 1Preheat the oven to 350°F and place a 10-inch oven-safe skillet on the stove over medium heat. Melt the butter in the skillet until it foams and smells nutty, then swirl to coat the bottom and sides.
2. 2Sprinkle the brown sugar evenly over the melted butter and drizzle the hot honey across the surface. Let the mixture bubble gently for about 1 minute until glossy and caramel-like, then remove from heat.
3. 3Halve and pit the peaches, then cut into thick wedges. Arrange the wedges in a single snug layer over the hot-honey caramel, cut sides down, packing them tightly so little bare skillet shows.
4. 4In a medium bowl whisk together the flour, baking powder, salt, and cinnamon until evenly combined and no streaks remain.
5. 5In a separate large bowl whisk the granulated sugar, eggs, and vanilla until the mixture lightens slightly and looks smooth, about 30 seconds. Stream in the milk and oil while whisking until fully incorporated.
6. 6Add the dry ingredients to the wet mixture and fold gently with a spatula just until no dry flour pockets remain; the batter should be thick but pourable. Do not overmix.
7. 7Carefully spoon the batter over the peaches in the skillet, starting at the edges and working inward so the fruit stays in place. Smooth the top gently with the back of the spoon.
8. 8Bake on the center rack for 28 to 34 minutes, until the cake is deeply golden, springs back lightly when touched in the center, and a toothpick inserted comes out with only a few moist crumbs.
9. 9Rest the skillet on a wire rack for exactly 5 minutes so the caramel sets slightly but is still fluid. Run a thin knife the edge to loosen.
10. 10Place a large serving plate over the skillet and, using oven mitts, invert in one confident motion. Lift the skillet away; if any peach sticks, nudge it back into place with a spatula.
11. 11Drizzle any remaining hot-honey caramel from the skillet over the top and finish with flaky sea salt. Slice into wedges and serve warm, optionally with a scoop of vanilla ice cream.