Preheat the oven to 350°F. Spray and line the bottom of an 8-inch round cake pan with parchment paper.

Core and slice the peaches, and place in a small bowl. Drizzle with honey, lemon juice and red pepper flakes and set aside while preparing cake batter.

Mix salt, flour, baking powder, baking soda, cinnamon and nutmeg in a medium-sized bowl.

In a stand mixer, cream butter, sugar and vanilla on medium speed for 2-3 minutes until light and fluffy. Scrape batter down into the bowl, then on low speed add one egg at a time, mixing in between each addition. Increase speed to medium and cream for another 2 minutes until light and fluffy. Add buttermilk and mix on low speed until just combined, about 20 seconds. The mixture may look a little separated at this stage. Add the dry ingredients to the mixing bowl and mix on low speed until incorporated and smooth, about 20 seconds. Use a rubber spatula to fold this mixture to ensure it’s fully incorporated. Be sure not to overmix.

Arrange peaches in the bottom of the pan. Drizzle any remaining honey liquid over the peaches. Spoon cake batter to cover the peaches and their juices, then smooth the batter to create an even layer. The juices may be visible on the side of the pan, and this is okay.

Bake the cake until golden brown for 35-40 minutes, until a toothpick comes out clean or the cake springs back when pressed.

Cool cake for 15 minutes in the pan, then invert onto a plate. Serve slices of warm cake with ice cream or a dollop of whipped cream.