For the peaches
- 2 tablespoons unsalted butter, room temperature
- ⅓ cup light brown sugar
- 2 fresh peaches, peeled and sliced
- ¾ cup plus 2 tablespoons all-purpose flour
- ¾ cup fine grind cornmeal
- ¾ teaspoon salt
- ½ teaspoon cinnamon, optional
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup sugar
- 3 tablespoons honey
- 5 eggs, room temperature
- Preheat the oven to 325°F. In a 10-inch cast iron skillet over medium heat, combine the 2 tablespoons unsalted butter and light brown sugar and stir until the sugar has melted. When it begins to bubble, remove it from the heat and let it cool. Arrange the peaches in the bottom of the pan as desired. I used a radial pattern. Be careful – the pan and caramel will be hot! Set aside while you prepare the cake batter.
- In a small bowl, whisk the flour, salt, cinnamon, and cornmeal until just combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar and honey until pale and fluffy, about 5 minutes. Add the eggs, one at a time, incorporating fully before adding another. (The batter may start to separate for the last few eggs.) Using a rubber spatula, fold the flour mixture into the butter mixture until just combined.
- Pour the batter into the pan, evenly over the peaches. Bake for 40-50 minutes or until is golden brown, the sides are beginning to pull away from the sides, and a skewer inserted into the center of the cake comes out clean. Take the pan out of the oven and let cool for about 20 minutes. Run a knife around the edges of the cake, and then flip the cake onto a plate. It’s best to do this by setting the plate on the pan and, while wearing oven mitts, inverting the pan onto the plate. Be careful of the hot caramelized sugar. Serve warm.