Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) packed light brown sugar
  • 2 cups (300g) peaches, peeled and sliced
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (113g) unsalted butter, softened

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the melted butter directly into the bottom of your skillet or cake pan, tilting to coat the surface.
  3. Sprinkle the brown sugar evenly over the butter.
  4. Arrange peach slices in a decorative concentric circle or a tight single layer over the sugar, ensuring they are touching.
  5. In a medium bowl, whisk together the flour, baking powder, and salt.
  6. In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2 minutes).
  7. Beat in the eggs one at a time, then stir in the vanilla extract.
  8. Alternately add the dry ingredients and the milk, starting and ending with the flour, mixing until just combined.
  9. Carefully spoon the batter over the peaches, smoothing the top with an offset spatula.
  10. Bake for 35–40 minutes until the edges pull slightly away from the pan and a toothpick inserted into the center comes out clean.
  11. Let the cake stand in the pan for exactly 5 minutes before flipping.