Food Recipes Hot Honey Peach Upside-Down Cake Be the first to rate & review! Gently spiced fruit tops a tender cake for an easy, crowd-pleasing dessert. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She's been working in food publishing since 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. Real Simple's Editorial Guidelines Published on April 26, 2024 Rate PRINT Share Close Photo: GREG DUPREE; FOOD STYLING BY EMILY NABORS HALL, PROP STYLING BY CLAIRE SPOLLEN Prep Time: 50 mins Total Time: 1 hr 30 mins Servings: 8 Hot honey may have reached peak popularity as a pizza topping, but it can do so much more. In this fluffy upside-down cake recipe, peaches caramelize in a hot honey and butter mixture before they become the base of a nutmeg-spiced vanilla cake batter. As the cake bakes, the peaches turn extra tender as a glossy, caramel-like topping envelops the sliced fruit. Then after baking, the cake is inverted to showcase the glistening peaches. The sweet heat of this upside-down peach cake recipe will have everyone begging for more. Serve with a scoop of vanilla ice cream for an extra dose of joy. Don’t wait longer than 15 minutes to remove the cake from the pan. The honey mixture hardens as it cools and will stick to the pan making it difficult to remove the cake. Ingredients Cooking spray 1/2 cup hot honey (such as Mike’s) 1/8 tsp. crushed red pepper (optional) 3/4 cup (1 1/2 sticks) unsalted butter, softened, divided 3/4 tsp. kosher salt, divided 2 cups fresh or thawed frozen peach slices (from 3 fresh peaches or a 16-oz. pkg. frozen slices) 3/4 cup (150 g) granulated sugar 2 large eggs, at room temperature 2 tsp. pure vanilla extract 1 1 /2 cups (180 g) all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. freshly grated or ground nutmeg 3/4 cup whole milk Vanilla ice cream, for serving (optional) Directions Preheat oven to 350°F. Coat a 9-inch (2-inch-deep) cake pan with cooking spray. Heat honey, crushed red pepper (if desired), 1/4 cup butter, and 1/4 teaspoon salt in a medium nonstick skillet over medium, stirring often, until butter is melted, about 3 minutes. Stir in peaches; bring to a simmer. Simmer, stirring often, until honey mixture is slightly reduced and peaches begin to caramelize, 10 to 12 minutes. Transfer to prepared pan and arrange in an even layer. Beat sugar and remaining 1/2 cup butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. With mixer on low speed, add eggs, 1 at a time. Beat in vanilla. Whisk flour, baking powder, nutmeg, and remaining 1/2 teaspoon salt in a medium bowl. With mixer on low speed, add flour mixture in 3 additions, alternating with milk, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter over peaches and gently spread in an even layer. Bake until a wooden pick inserted in center of cake comes out clean, 30 to 35 minutes. Let cake cool in pan for 15 minutes. Invert onto a plate. Serve warm with ice cream, if desired. The cake can be stored in the refrigerator for up to 3 days. Warm slices slightly in the microwave or in melted butter in a skillet before serving. Rate It Print