This delicious peach variation on traditional pineapple upside-down cake has a lightly spiced cake and buttery honey-cardamom sauce. Fresh or whole frozen raspberries can be substituted for the nuts. Replace the peaches with nectarines, or use fresh or canned apricots, pears, or whole frozen berries. Please read About High-Altitude Cake Baking. This recipe is for baking at 5,000 feet.

If baking at 7,000 feet, reduce the oven temperature to 325°F and bake for 40 minutes.

If baking at 10,000 feet, bake at 350°F. Reduce the sugar in the topping by 1 tablespoon (10g). Reduce the sugar in the batter by 2 tablespoons plus 2 teaspoons (30g) and the baking powder by ½ teaspoon; add 2 tablespoons (15g) flour and ¼ teaspoon salt. Bake for 45 to 48 minutes.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F.

Have ready:

Combine in a 10-inch ovenproof skillet and stir over medium heat until the butter is melted:

Add, stirring until smooth and just beginning to bubble:

Remove from the heat. Arrange the peach slices in the syrup in a pinwheel pattern. Tuck in around the peaches:

Whisk together thoroughly in a medium bowl:

Beat together in a large bowl, or in a stand mixer with the paddle attachment:

Add the flour mixture to the butter-sugar mixture and stir well to blend. Spoon the batter over the fruit in the skillet. (Don’t worry if the batter looks skimpy; it spreads as it bakes.) Set the skillet on a cookie sheet and bake until a cake tester inserted into the center comes out clean or with a few moist crumbs, 35 to 40 minutes.

Let cool in the skillet on a rack for about 5 minutes, or until the juices stop bubbling. Cover the cake with a serving plate that has a lip to catch the sauce, and invert with a sharp downward shake. Lift off the skillet and reposition any fruit stuck to the skillet. Let cool about 5 minutes and serve warm, if desired, with: