# What You'll Need:
→ 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
# Method:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan thoroughly.
02 - Place unsalted butter in the prepared pan and melt it in the oven. Remove, sprinkle the brown sugar evenly over the melted butter, and swirl to coat the bottom.
03 - Layer the peach slices atop the brown sugar mixture in an attractive, overlapping pattern. Set aside.
04 - Whisk together all-purpose flour, baking powder, and salt in a medium mixing bowl.
05 - In a large bowl, cream the room-temperature unsalted butter and granulated sugar until light and fluffy using an electric mixer or whisk.
06 - Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
07 - Alternately add the flour mixture and whole milk to the wet ingredients, beginning and ending with the flour. Mix gently until just combined.
08 - Evenly spread the batter over the peaches, smoothing the surface. Bake for 40–45 minutes until a toothpick inserted in the center emerges clean.
09 - Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges, invert onto a serving plate, and let cool slightly before serving.
