# 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
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan.
02 - Place unsalted butter in the cake pan and melt in the oven. Remove pan and swirl in light brown sugar to coat the bottom evenly.
03 - Lay peach slices over the brown sugar mixture in a decorative arrangement. Set aside.
04 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
05 - In a large bowl, cream room-temperature unsalted butter with granulated sugar using an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
06 - Add the flour mixture and milk to the creamed mixture alternately, beginning and ending with flour. Mix gently until just incorporated.
07 - Spread the batter evenly over the peach layer in the pan. Smooth the surface with a spatula.
08 - Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges and invert onto a serving plate. Let cool slightly before slicing.
