Juicy peaches and brown sugar bake into a golden, tender cake—rich, buttery, and full of summer flavor.
# Components:
→ Peach Topping
01 - 3 to 4 ripe peaches, peeled, pitted, and sliced
02 - 1/3 cup unsalted butter
03 - 3/4 cup light brown sugar
→ Cake Batter
04 - 1 1/2 cups all-purpose flour
05 - 1 1/2 teaspoons baking powder
06 - 1/4 teaspoon salt
07 - 1/2 cup unsalted butter, at room temperature
08 - 3/4 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 cup whole milk
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan with butter or nonstick spray.
02 - Place 1/3 cup unsalted butter in the prepared pan and let it melt in the oven. Remove from oven and immediately sprinkle in the brown sugar, swirling to fully coat the bottom with the mixture.
03 - Arrange peach slices evenly over the brown sugar-butter layer in an attractive circular pattern. Set aside while preparing the batter.
04 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until well blended.
05 - In a separate large bowl, use an electric mixer or whisk to cream the softened butter and granulated sugar until pale and fluffy. Blend in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
06 - Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix gently until just combined, avoiding overmixing.
07 - Spread the cake batter evenly over the arranged peaches. Smooth the surface with a spatula, ensuring an even layer.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
09 - Allow the cake to rest in the pan for 10 minutes. Run a knife around the edge, then invert onto a serving platter. Serve warm or at room temperature.
