Upside-down spiced peach cake with honey-sweetened whipped cream from Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara Fairchild and Bon Appétit Magazine Editors

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on October 02, 2024

    While I had to substitute pears for the peaches because of the local fruit season, this recipe still delivered a fabulous dessert. The flavor of the pears, honey and cardamom melded beautifully and the cake was light and perfectly spiced for me. I can hardly wait to try it with peaches next year. In the meantime I bought more pears so I can make it again this week.

  • Jviney on July 31, 2019

    Peak season peaches were delicious in this cake. I loved the peach caramel topping, but the cake itself seemed a little dry and I would take the cardamom from 1.5 tsp down to 1 tsp for sure. Worth a second try and maybe pull the cake out a few minutes earlier. Great potential.

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