# What You 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 - Melt the unsalted butter in the prepared cake pan in the oven. Remove pan and sprinkle light brown sugar evenly over melted butter.
03 - Neatly arrange peach slices on top of the brown sugar mixture, covering the bottom of the pan.
04 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt until combined.
05 - In a large bowl, use an electric mixer or whisk to cream room-temperature butter with granulated sugar until mixture is light and fluffy. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract.
06 - Alternately add flour mixture and whole milk to creamed mixture, beginning and ending with flour. Mix gently after each addition until just combined.
07 - Pour batter evenly over the peaches in the pan and smooth the surface with a rubber spatula.
08 - Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
09 - Let cake cool in the pan for 10 minutes. Run a knife around the edges, then invert carefully onto a serving platter. Cool slightly before serving.
