I use a 9" springform pan, sides greased and floured, with parchment paper lining the bottom of the pan, just to ensure that the caramel doesn't stick, but you can use a regular cake pan as well.
3/4c butter, softened, divided
1/2c packed brown sugar
2 peaches, sliced
1t vanilla extract
1 1/4c all-purpose flour
1 1/4t baking powder
c = cup, t = teaspoon
- Preheat oven to 350 degrees.
- Prepare 9" pan (springform or cake pan) with parchment paper lining the bottom of the pan.
- In a small bowl, combine the flour, baking powder, and salt. Set aside.
- Melt 1/4c (1/2 stick) butter. Pour into the pan.
- Sprinkle with the brown sugar and arrange peach slices in a single layer over sugar in a spiral pattern. (You may not need all the peach slices.) Set aside.
- In the bowl of a standup mixer, cream sugar and remaining butter with the paddle attachment until light and fluffy.
- Beat in egg and vanilla until well combined. Scrape down sides of bowl.
- Add the flour mixture to the creamed mixture alternatively with the milk, beginning and ending with the flour mixture and beating well after each addition, scraping down sides of bowl as needed. (Breakdown -- add one third of the flour mixture, followed by half of the milk, followed by one third of the flour mixture, followed by the other half of the milk, followed by the rest of the flour mixture.)
- Spoon over the peaches and spread out evenly. Batter will be very thick.
- Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cover with foil if cake browns too quickly.
- Let cake cool for about 10 minutes. Run knife around edges, release springform and invert onto a serving plate.