# What You'll Need:
→ Peach Topping
01 - 3 to 4 ripe peaches, peeled, pitted, and sliced
02 - 1/3 cup unsalted butter (75 g)
03 - 3/4 cup light brown sugar (150 g)
→ Cake Batter
04 - 1 1/2 cups all-purpose flour (190 g)
05 - 1 1/2 teaspoons baking powder
06 - 1/4 teaspoon salt
07 - 1/2 cup unsalted butter, room temperature (115 g)
08 - 3/4 cup granulated sugar (150 g)
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 cup whole milk (120 ml)
# How To:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan thoroughly.
02 - Melt butter in the cake pan inside the oven. Remove and evenly swirl in the brown sugar to coat the bottom.
03 - Neatly place peach slices over the brown sugar mixture to form an attractive layer. Set aside.
04 - In a medium bowl, whisk together flour, baking powder, and salt until combined.
05 - Using an electric mixer or whisk, beat room-temperature butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
06 - Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix gently just until incorporated.
07 - Pour the batter evenly over the peach topping in the pan, smoothing the surface with a spatula.
08 - Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cake to cool in the pan for 10 minutes. Run a knife around the edges, invert onto a serving plate, and cool slightly before serving.
