Honey Spiced Peach Upside-Down

Elevate your dessert game with this Honey-Spiced Peach Upside-Down Cake. This recipe takes the nostalgic charm of a classic upside-down cake and gives it a sophisticated glow-up. Instead of the usual heavy corn syrup or refined sugar glaze, we use pure honey infused with warm spices to create a floral, amber-colored caramel that seeps deep into the fruit.

As the cake bakes, the peaches soften into a jammy consistency, while the spices—think cinnamon, cardamom, and a hint of ginger—bridge the gap between the bright fruit and the buttery, tender crumb of the sponge.

Honey Spiced Peach Upside-Down

Ingredients

  • 8-10 Medium sizes Peached cut into slices
  • ¾ Cup. Dhampure Brown Sugar
  • 1 pinch Creamof tartar (optional)
  • 2 tablespoonds Honey
  • A pinch of Cinnamon, Cardamom, Nutmeg, Nutmeg, Clove powder For the Cake
  • 110 gms unsalted Butter
  • ½ Cup Granulated Dhampure Sugar
  • 2 eggs
  • 1 Cup All Purpose Flour
  • 1-2 thsps milk
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon each of Cinnamon, Cardamom, Nutmeg, Nutmeg, Clove powder

Method

  • Butter an 8 inch cake mould and line the bottom with parchment paper
  • Arrange the slice of peach at the bottom of the mould
  • In a pan melt the brown sugar with ½ cup water and cream of tartar till the sugar melts and the liquid begins to thicken. Add the spice powders
  • Let it cools for a few minutes before pour over the peach in the prepared cake tin. Top with honey so the peached are completely covered.
  •  Beat the butter and honey together a room temperature till the its creamy and fluffy
  • Add the 2 eggs one at a time beating in between each addition
  • The mixture make look curdled at this time but don’t worry
  • Mix the dry ingredients well together and add little by little to the butter mixture
  • Thin out this batter to spreadable consistency with the required amount of milk
  • Spread over the peached inthe cake tine
  • Bake in a preheated oven at 150 C for 40-50 mins until risen, springy to the touch, and a toothpick inserted into the cake comes out clean. 
  • Once baked, remove it from the oven and allow to cool for 10 minutes.,Place a serving plate over the baking dish, then carefully invert the cake over the plate and remove the pan. Peel the parchment paper off.