Description
Bake this moist cake featuring a rich brown sugar and butter topping layered with fresh peach slices.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 6 medium fresh peaches, peeled and sliced
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch round cake pan.
- In a small saucepan over medium heat, melt 1/2 cup butter. Stir in the brown sugar until dissolved and slightly bubbly, about 2 minutes. Remove from heat and stir in 1 teaspoon vanilla extract.
- Pour the brown sugar mixture evenly into the bottom of the prepared cake pan. Arrange the peach slices over the sugar mixture in a decorative pattern.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix.
- Gently spoon the cake batter over the peaches and brown sugar layer, spreading it evenly without disturbing the fruit layer underneath.
- Bake for 40 to 45 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Place a serving plate upside down over the cake pan. Carefully and quickly invert the pan and plate together. Lift the pan off slowly. If any peaches stick, gently place them back onto the cake.
Notes
- Use firm, ripe peaches for the best shape after baking.
- If you do not have fresh peaches, canned, drained peach slices work well in this recipe.
- For extra flavor, add 1/4 teaspoon ground cinnamon to the dry ingredients.
- Allow the cake to cool for the full 10 minutes before inverting; cooling too long can cause the caramel to set and stick to the pan.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 4
- Cholesterol: 75