# 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 the oven to 350°F. Generously grease a 9-inch round cake pan.
02 - Place unsalted butter in the cake pan and let it melt in the preheating oven. Once fully melted, remove the pan and swirl the melted butter. Sprinkle light brown sugar evenly over the melted butter, covering the bottom.
03 - Layer the sliced peaches over the brown sugar mixture in a decorative pattern. Set aside.
04 - In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
05 - In a separate large bowl, cream the room-temperature unsalted butter with granulated sugar until light and fluffy using an electric mixer or whisk.
06 - Add the eggs one at a time to the creamed mixture, mixing thoroughly after each addition. Stir in vanilla extract.
07 - Alternately add the dry flour mixture and whole milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently and stop once just combined.
08 - Evenly pour the batter over the arranged peaches in the cake pan, smoothing the surface with a rubber spatula.
09 - Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
10 - Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge to loosen. Invert onto a serving plate and let cool slightly before slicing and serving.
