Serves: 6-8
Prep time: 20 minutes
Total time: 2 hours, 10 minutes
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.
What You'll Need
3/4 lb. peaches, cut into 1/4-inch-thick slices
3/4 cup unsalted butter, softened, divided
1 1/4 cups packed light brown sugar, divided
2 Tbsp. honey
3/4 tsp. kosher salt, divided
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cardamom
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
- Preheat oven to 350F. 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 cake pan. Chop remaining peach slices that don’t fit in the pan, and set aside.
- Melt 1/4 cup of the butter, 1/4 cup of the sugar, honey, and 1/4 teaspoon of the salt in a small saucepan over medium heat. Bring to a simmer, whisking until well- combined. Pour over peaches in baking pan.
- Whisk together flour, baking powder, baking soda, 1/2 teaspoon salt, and cardamom in a medium bowl until combined.
- Beat 1/2 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, 1 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. Spoon batter over peaches in pan, and spread in an even layer. Bake until wooden pick inserted in center comes out clean, about 50-55 minutes, shielding cake with foil after 25 minutes to prevent over browning. Cool in pan 10 minutes. Run a knife around edge of cake, and carefully invert cake into a serving plate. Let cool at least 1 hour before serving.