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1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
Directions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a small saucepan, melt 1/2 cup of butter over medium heat. Stir in the brown sugar and cook until the mixture is smooth and bubbly. Pour this caramel mixture into the bottom of the prepared cake pan.
3. Arrange the peach slices in a circular pattern over the caramel in the cake pan.
4. In a medium bowl, whisk together the flour, baking powder, and salt.
5. In a large bowl, cream the room temperature butter and granulated sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then add the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
7. Gently spread the batter over the peaches and caramel in the cake pan.
8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen it, then carefully invert the cake onto a serving plate. Allow it to cool slightly before serving.
Variations & Tips
For a bit of a twist, you can use other fruits like apples or plums in place of peaches. Adding a touch of cinnamon or nutmeg to the batter can enhance the cake's warmth, making it perfect for autumn gatherings. If you're feeling indulgent, consider drizzling a bit of bourbon caramel sauce on top for an extra layer of flavor.
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