Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 3 ripe peaches, sliced
- 1 tablespoon lemon juice
Feel free to substitute the buttermilk with a mixture of milk and lemon juice if you’re in a pinch. The peaches can also be swapped with nectarines or even canned peaches if fresh ones are out of season.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-inch ovenproof skillet with butter.
- In a large bowl, cream together the butter, honey, and sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb, so take your time.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
- In a small bowl, toss the peach slices with lemon juice. This not only adds a touch of freshness but also prevents browning.
- Pour half of the batter into the prepared skillet. Arrange half of the peach slices over the batter. Pour the remaining batter over the peaches and top with the remaining peach slices.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the skillet for 10 minutes before serving warm. The aroma will remind you of a sunny Southern afternoon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International