Southern Hot-Honey Peach Upside-Down Cake

Upside-down cakes have long been a Southern skillet favorite, flipping fruit into a glossy crown. This version layers ripe peaches with hot honey and brown sugar so the caramel turns spicy-sweet beneath a tender buttermilk crumb.

Serves 8 · 20 min prep · 35 min cook

Estimate for one serving

• 355 cal
• 5g protein
• 52g carbs
• 14g fat

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Ingredients

• 4 medium fresh ripe peaches
• 6 tbsp unsalted butter
• 1/3 cup hot honey
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• for serving whipped cream

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch cast-iron skillet over medium-low heat and melt half the butter with the hot honey and brown sugar, stirring until the mixture is smooth, bubbling, and smells caramelized, about 3 minutes.
2. 2Remove from heat. Pit and slice the peaches into even wedges, then arrange them in a single pretty layer over the hot-honey caramel in the skillet.
3. 3In a mixing bowl cream the remaining butter with the granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the vanilla.
4. 4Whisk the flour, baking powder, baking soda, salt, and cinnamon in another bowl.
5. 5Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with flour; mix just until the batter is smooth.
6. 6Dollop the batter gently over the peaches and smooth into an even layer without disturbing the fruit arrangement.
7. 7Bake until the top is golden brown, the cake springs back, and a toothpick comes out clean, 30 to 35 minutes.
8. 8Cool the skillet on a rack for 12 minutes only—long enough for the caramel to settle but still warm enough to release.
9. 9Run a knife the edge, invert onto a platter, and lift the skillet away. If any peach sticks, nudge it back into place.
10. 10Serve warm wedges with a cloud of whipped cream so the hot-honey syrup soaks in.