Peach Upside Down Cake with Hot Honey • Stephanie Hansen

By admin May31,2024


May 31, 2024

Peach Upside Down Cake with Hot Honey

This peach upside down cake feature hot honey for a unique flavor that really brings out the sweetness of the peaches. If you like peaches in savory recipes, try my grilled peach salsa or my grilled peach salad. All of these recipes are perfect for summer!


  • 4 yellow peaches
  • ¼ cup hot honey
  • 1 Tbsp lemon juice
  • 1/4 tsp red pepper flakes
  • ½ tsp salt
  • 1 ½ cup flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 room temperature stick of butter
  • ½ cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup milk
  • 1 Tbsp vinegar


  • Preheat oven to 350F.
  • Spray and line an 8-inch pan round cake pan with parchment paper.
  • Core and slice your peaches, and place in a small bowl. Drizzle with honey, lemon juice and red pepper flakes and set aside while preparing cake batter.
  • Mix salt, flour, baking powder, baking soda, cinnamon and nutrmeg in a medium size bowl.
  • In a stand mixer, cream butter, sugar, and vanilla on medium speed for 2-3 minutes until light and fluffy. Scrape bowl, then on low speed, add one egg at a time, mixing in between each addition. Increase speed to medium and cream for another 2 minutes until light and fluffy. Add milk that you already combined the Tbsp vinegar (or you can sub buttermilk or Plain full fat yogurt) and mix on low speed until just combined, about 20 seconds. The mixture may look a little separated at this stage.
  • Add the dry ingredients to the mixing bowl and mix on low speed until incorporated and smooth, about 20 seconds. Use a rubber spatula to fold this mixture to ensure it’s fully incorporated.
  • Arrange peaches in the bottom of the pan. Drizzle any remaining honey liquid over the peaches.
  • Fill pan with cake batter to cover the peaches and their juices, then smooth batter to create an even layer. The juices may be visible on the side of the pan, this is okay.
  • Bake the cake until golden brown for 35 to 40 minutes until a toothpick comes out clean or the cake springs back when pressed.
  • Cool cake for 15 minutes in the pan.
  • Invert onto a plate
  • Serve slices of cake while warm, with ice cream

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