# What You Need:
→ Peach Topping
01 - 3–4 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
# How to Cook:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan thoroughly.
02 - Place butter in the cake pan and melt in the preheated oven. Remove pan and swirl to coat the base. Sprinkle brown sugar evenly over the melted butter.
03 - Arrange the sliced peaches neatly over the brown sugar mixture.
04 - In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
05 - In a large bowl, blend room-temperature butter and granulated sugar until pale and fluffy using an electric mixer or whisk.
06 - Add eggs individually to the creamed mixture, mixing after each addition. Stir in the vanilla extract until well incorporated.
07 - Alternately add the dry ingredients and milk into the wet mixture, beginning and ending with the flour. Mix gently until just combined; do not overmix.
08 - Evenly spread the cake batter over the peach arrangement, smoothing the surface with a spatula.
09 - Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted in the middle comes out clean.
10 - Remove from oven and let cool in the pan for 10 minutes. Run a knife around the edge, then invert onto a serving platter. Allow to cool slightly before serving.
