Bon Appetit Desserts: Upside-Down Spiced Peach Cake With Honey-Sweetened Whipped Cream

The name of this cake is quite a mouthful and that's exactly what you'll be wanting... mouthful after mouthful of this scrumptious cake!

Oh, You are definitely going to want honey-sweetened whipped cream on everything, including a plain old spoon! 

Upside-Down Spiced Peach cake with Honey-Sweetened Whipped Cream 6 servings

6            tablespoons (3/4 stick) unsalted butter, room temperature, divided

1/4         cup honey

1/4         cup (packed) golden brown sugar

1-1/4      cups bleached all purpose flour

1-1/2      teaspoons ground cardamom

1/2          teaspoon ground cinnamon

1/4          teaspoon baking soda

1/4          teaspoon salt

3/4          cup sugar

1             large egg

1/2          cup plain whole-milk yogurt

3             small or 2 medium ripe peaches (about 1 pound total), pitted, thinly                sliced

Honey-Sweetened Whipped Cream (See recipe below)


Position rack in center of oven and preheat to 350ºF. Generously butter 9-inch-diameter cake pan with 2-inch-high sides. Melt 2 tablespoons butter in heavy small saucepan over medium-high heat. Stir in honey and brown sugar. Boil until mixture darkens slightly, stirring often, about 2 minutes. Immediately, pout honey mixture into prepared pan to coat bottom completely. Let stand while preparing batter.

Whisk flour, cardamom, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat sugar and remaining 4 tablespoons butter in large bowl until fluffy. Beat in egg. Mix in half of flour mixture, then all of yogurt. Add remaining flour mixture and mix until just blended.

Arrange sliced peaches decoratively over honey mixture (it will be firm), covering completely. Drop batter by spoonfuls evenly over peaches and gently spread batter over peaches to cover completely. Bake until cake begins to pull away from sides of pan and a tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack 5 minutes. Run small knife around pan sides to loosen cake. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together, then turn over. Gently lift off pan. Sere warm or at room temperature with Honey-Sweetened Whipped Cream.


Honey-Sweetened Whipped Cream

3/4          cup chilled heavy whipping cream

3             tablespoons honey

1/4          cup plain whole-milk yogurt


Using electric mixer, beat cream and honey in large bowl until soft peaks form. Fold in yogurt.

DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.