‘Tis the season for peaches, and as the weather slowly slides into fall, this cake’s components make the most of the season.
What’s great about this cake is that it has a bit of spice with cardamom and cinnamon, but keeps its sweet side with a lucious honey-caramel glaze. It’s also perfect for those dessert lovers out there that need to satisfy their sweet tooth, but need to cut back on the sugar and calories-much of the butter used in traditional cakes is replaced with yogurt, and the sugar with honey.
You also can’t go wrong with the not-too-sweet topping on this cake-a honey whipped cream.
This recipe comes from one of my favorite books, bon appétit desserts, by Barbara Fairchild.
- 9-inch round cake pan with 2-inch sides
- Electric hand mixer
- 6 Tbl. unsalted butter, rm. temp., divided
- 1/4 cup honey
- 1/4 cup packed brown sugar
- 1 1/4 cups flour
- 1 1/2 tsp. ground cardamom
- 1/2 tsp. ground cinnamon
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup sugar
- 1 large egg
- 1/2 cup plain whole-milk yogurt
- 3 medium ripe peaches, pitted and thinly sliced; or 2 bags frozen peaches, thawed and drained
Honey whipped cream:
- 3/4 cup chilled heavy whipping cream
- 3 Tbl. honey
- 1/4 cup plain whole-milk yogurt
Preheat oven to 350 degrees. Generously butter the 9-inch pan and the sides. Melt 2 Tbl. butter in a small, heavy saucepan over medium-high heat. Stir in honey and brown sugar. Boil until mix darkens slightly, stirring often, about 2 min. IMMEDIATELY pour honey mix into prepared pan to coat bottom completely (the honey will begin to harden the second you take it off the heat, so be fast!). Let stand while preparing batter.
Whisk flour, cardamom, cinnamon, baking soda, and salt in a medium bowl to blend. In a large bowl, use electric mixer to beat sugar and remaining 4 Tbl. butter until fluffy. Beat in egg. Mix in half of the flour mix, then all of the yogurt. Add remaining flour and mix just until blended.
Arrange sliced peaches decoratively over honey mix in pan, covering completely. Drop batter by the spoonfuls over the peaches and spread CAREFULLY so that the peaches won’t move. Cover with batter completely. Bake until the cake starts to pull away from the sides of the pan and a toothpick comes out clean, about 40 min. Cool cake in the pan 5 min., then run a knife around the edges to loosen and place a platter over the pan. Using oven mitts, turn pan over onto platter. GENTLY lift off pan. Serve warm or at rm. temp.
Honey whipped cream:
Using electric mixer, beat cream and honey in a large bowl until soft peaks form. Fold in the yogurt.
* Can be made 8 hours ahead. Cover and refrigerate.
Cake will keep about 1 week, covered and refrigerated. Whipped cream will keep about the same.