Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) light brown sugar, packed
  • 3 to 4 large fresh peaches, sliced into 1/4 inch wedges (approx. 1.5 lbs / 680g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1/2 cup (115g) unsalted butter, softened
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1g) ground cinnamon

Instructions:

  1. Place your skillet over medium heat and melt 1/2 cup (115g) of butter.
  2. Stir in the brown sugar until it bubbles and forms a smooth, mahogany-colored syrup.
  3. Remove from heat and stir in the vanilla extract.
  4. Carefully arrange the peach slices in overlapping concentric circles, ensuring they are not too crowded.
  5. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  6. Beat in the eggs one at a time, then stir in the vanilla extract.
  7. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
  8. Gradually add the dry ingredients to the butter mixture, alternating with the milk, stirring until just combined.
  9. Carefully pour the cake batter over the arranged peaches and smooth the top with a spatula.
  10. Bake for 36 minutes or until a toothpick comes out clean. Let cool slightly before inverting the cake onto a serving platter.