I got my peaches down in Georgia. Nothing says summer like the smell of warm peaches. We love this not-too-sweet, honeyed upside down cake that really lets the peach flavor shine!
Brown Sugar and Honey Peach Cake
(peaches, corn meal cake + honey)
Makes 1 (10inch) cake
What you need:
For the cake:
2/3 cup Savannah Bee Company Tupelo Honey or your favorite Savannah Bee Company Honey
3-4 large peaches halved, pitted, and sliced into 1/4” slices
1 cup brown sugar, packed
6 ounces (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup plain corn meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
3/4 cups buttermilk
3 large eggs, room temperature
For the honey glaze:
1/4 cup Savannah Bee Company Tupelo Honey or your favorite Savannah Bee Company Honey
1 tablespoon brown sugar
1 tablespoon butter
What to do:
- Preheat the oven to 350º F, prepare a 10” skillet or baking pan by generously buttering.
- Make the cake: Evenly coat the bottom of the cake pan with honey. Arrange the sliced peaches in the honey in a circular layered fashion (or just dump them…it’s really always going to be delicious, so don’t beat yourself up over this step). In a large bowl, beat butter and brown sugar together until fluffy. Add in vanilla extract and combine. To the bowl add flour, corn meal, baking powder, baking soda, and sea salt and mix JUST until combined. In a separate bowl whisk together buttermilk and eggs. Fold buttermilk and eggs mixture into the batter. Do not over mix. Spoon the mixture over the peaches and use and offset spatula to carefully smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a trivet or cooling rack for 10 minutes.
- Make the glaze: While the cake is cooling, combine honey, light brown sugar and butter in a small saucepan. Bring the mixture to a simmer over medium heat and allow to simmer on low for 1-3 minutes.
- Finish the cake: After cooling for 10 minutes, run a knife around the parameter of the pan then invert the pan onto a platter or large cutting board, releasing the cake. Replace any wayward peaches that may have stuck to the bottom of the pan. Brush the top of the cake with the honey glaze.
To serve: Serve warm with Greek yogurt or freshly whipped cream.
Pro Tip! Layer your peaches on top of each other! The tighter they lay, the better it will look.