Recipe created by Pastry Project graduate Erica Hickerson.
2 yellow peaches, fresh or thawed (approximately 8oz)
¼ cup honey + ¼ for drizzle over peaches
1 tbsp lemon juice
½ tsp salt + ¼ tsp salt for sprinkling over peaches
1 ½ cup flour
½ tsp baking powder
¼ tsp baking soda
½ tsp cinnamon
1 stick of butter — 1 cup, room temp
½ cup sugar
½ tsp vanilla
2 eggs, room temp
½ cup buttermilk, room temp
Preheat oven to 350F. Spray and line an 8-inch pan round cake pan with parchment paper.
Core and slice your peaches, and place in a small bowl. Drizzle honey, lemon juice, and ¼ tsp salt then set aside while preparing cake batter.
Mix flour, baking powder, baking soda, cinnamon and salt in a medium size bowl. Set aside until ready to use.
In a stand mixer, cream butter, honey, vanilla, and sugar on medium speed for 2-3 minutes until light and fluffy. Scrape bowl, then on low speed, add one egg at a time, mixing in between each addition. Increase speed to medium and cream for another 2 minutes until light and fluffy. Add buttermilk and mix on low speed until just combined, about 20 seconds. The mixture may look a little separated at this stage.
Add the dry ingredients to the mixing bowl and mix on low speed until incorporated and smooth, about 20 seconds. Use a rubber spatula to fold this mixture to ensure it’s fully incorporated.
Arrange peaches in the bottom of the pan. Drizzle the remaining honey liquid over the peaches.
Fill pan with cake batter to cover the peaches and their juices, then smooth batter to create an even layer. The juices may be visible on the side of the pan, this is okay.
Bake the cake until golden brown for 35 to 40 minutes until a toothpick comes out clean or the cake springs back when pressed. Let it cool completely in the pan.
Serve slices of cake while warm, with ice cream, or whipped cream. Enjoy!