This cake is special because it tastes just as good for breakfast as it does for dessert! It looks elegant, but it's actually fairly simple to bake. The peaches are the only decoration this cake needs!

Serves: 6-8

Ready in: 2 hours, 10 minutes

Ingredients:

• ¾ lbs of peaches, cut into ¼ inch-thick slices
• ¾ cup unsalted butter, divided
• 1 ¼ cups packed light brown sugar, divided
• 2 tablespoons honey
• ¾ Tsp. kosher salt, divided
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cardamom
• 2 large eggs, room temperature
• ½ cup sour cream, room temperature
  

Instructions:

1. Preheat the oven to 350°F. Line a 9-inch round baking pan with parchment paper, and lightly grease pan and parchment. Arrange as many peaches that will fit in a single layer in a cake pan. Chop remaining peach slices that don’t fit in the pan, and set aside.
   
2. Melt ¼  cup of butter, ¼  cup of the sugar, honey, and ¼ teaspoon of the salt in a small saucepan over medium heat. Bring to a simmer, whisking until well-combined. Pour over peaches in a baking pan. 
3. Whisk together flour, baking powder, baking soda, ½  teaspoon salt, and cardamom in a medium bowl until combined. 
4. Beat ½ cup of the butter and 1 cup of the sugar with an electric mixer at medium speed until light and creamy, about 5 minutes. Beat in eggs, one at a time. Beat in flour mixture alternately with sour cream, stopping to scrape sides and bottom of bowl as needed. Stir in chopped peaches.
5. Spoon batter over peaches in pan, and spread in an even layer. Bake until a wooden pick inserted in the center comes out clean, about 50-55 minutes, shielding cake with foil after 25 minutes to prevent over browning. 
   
6. Cool in pan for 10 minutes. Run a knife around the edge of the cake, and carefully invert the cake into a serving plate. Let cool for at least 1 hour before serving.