1. Melt butter over medium heat in a medium sized saucepan. Add in brown sugar, honey, and cream. Bring to a simmer and then cover with a lid to allow the steam to wash down sugar crystals that would create a grainy sauce. Cook the sauce for 4-5 minutes, and then remove lid and cook for another 1-2 minutes until thickened. Remove from heat and stir in vanilla, flake salt, and whiskey (if using). 

2. Peel and dice 4 medium to large sized peaches and place into a small bowl. Pour caramel sauce over the peahes and stir to combine to complete the filling. 

3. In a medium mxing bowl sift together the flour, cinnamon, baking soda and salt. Set aside. 

4. In a large mixing bowl combine 4-5 medium to large diced peaches with the sugar. Stir to coat the peaches and allow to sit for 10-15 minutes to draw out juice from the peaches. After this the peach mixture should appear nice and juicy. Next, whisk in the oil, eggs, and vanilla until well combined. 

5. Add the flour mixture into the peach mixture via folding motions with a rubber spatula. Use as few motions as possible and only mix unitl the flour is just combined to avoid creating a tough cake. 

6. Divide batter evenly amongst mini bundt cake pans, or 2 loaf pans that have been coated with butter. Place into 350 degree preheated oven and bake 15-20 minutes for the bundlettes, or 30-35 minutes per loaf pan, or until inserted toothpick comes out clean. 

7. Allow the cakes to cool completely before turning out of pan. If the cakes are turned out while still warm they are likely to tear or remain partially stuck to the pan. If using loaf pans slice the cake into 1 inch thick slices. Gently press or sprinkle cinnamon sugar mixture onto each piece. 

8. Top the slices or bundtlettes with the peach caramel mixture. Garnish with flake salt, if desired, and a generous dollop of whipped cream or vanilla ice cream.