Peaches and Honey Cake

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Baking Time

24-50 minutes





  • 1 lb ripe peaches
  • 1 lemon – juiced
  • 1 lime – juiced
  • ½ C honey
  • 1 tbsp butter


  • 1 ½ sticks butter, softened
  • ¾ C brown sugar
  • 4 large eggs
  • 1 lemon – zested
  • 1 lime – zested
  • ¾ C all purpose flour
  • 1 tsp baking powder
  • pinch of salt


Prepare peaches – pit and chop peaches into pea sized pieces. Combine peach pieces with juice of 1 lemon, juice of 1 lime, honey and butter into a small sauce pan. Stir over high heat for 5 minutes or until peaches soften and the juice thickens. Cool. Strain off most of the juice.

Prepare cake batter – preheat oven to 350. Cream butter and sugar until light in texture. Add eggs one at a time mixing until incorporated. Mix in lemon and lime zest. Mix, stopping to scrape down the bowl. Add flour, baking powder and salt, and mix until all ingredients are fully combined. Mix on high speed for 2 minutes. Pour into prepared pan(s). For mini muffins – put the batter into a large piping bag and pipe the batter into the little cupcake cups. Fill muffin cups about ⅔ full. If baking in a cake pan – line it with parchment and grease the pan. Before you bake them, top each mini cupcake with about a teaspoon of the peach pieces. Bake mini cupcakes for about 12 minutes or standard size cupcakes for about 20 minutes. Bake a 9” pan at 350 for 10 minutes and then lower the temperature to 300 and bake for about another hour. Check to make sure the cake is done by pressing the top – it should spring back. The cakes should be pulling away from the sides of the pan. The peaches will sink into the batter as it bakes.

Let cake cool before removing from pan. This cake is best served warm or at room temperature.

Yield: 50+ mini cupcakes, 24 standard cupcakes or 1 – 9”x2” tall cake.