Description
Soft vanilla-scented cake bakes over a sweet lattice of caramelized peaches, releasing warm notes of brown sugar and fruit as you slice into its buttery crumb.
Ingredients
- 1/4 cup brown sugar
- 2 tablespoon butter
- 3 peaches peeled and sliced
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and place a rack in the center.
- In a 9-inch round cake pan, melt 2 tablespoon butter over low heat, then sprinkle 1/4 cup brown sugar evenly over the melted butter.
- Arrange peach slices in a single layer over the sugar mixture.
- In a mixing bowl, cream 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in 2 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Alternately add the dry ingredients and 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients; mix until just combined.
- Spoon the batter evenly over the arranged peaches in the cake pan and smooth the top.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then invert onto a serving plate and allow to cool slightly before slicing.
Notes
- Use firm, ripe peaches for best texture and sweetness.
- If the cake pan is not nonstick, grease it lightly before adding the topping.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store any leftovers covered at room temperature for up to two days.