# What You'll 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
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan to ensure easy release after baking.
02 - Place 1/3 cup unsalted butter into the prepared pan and melt in the oven. Remove the pan and swirl in 3/4 cup light brown sugar to evenly coat the bottom.
03 - Lay the sliced peaches attractively over the brown sugar mixture in the pan. Set aside while preparing the batter.
04 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well blended.
05 - In a large bowl, beat room-temperature unsalted butter with granulated sugar until light and fluffy. Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract.
06 - Add the flour mixture to the wet ingredients in three parts, alternating with the whole milk, beginning and ending with flour. Gently fold until just combined, avoiding overmixing.
07 - Spread the batter evenly over the arranged peach slices in the pan, smoothing the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge, then invert onto a serving plate. Let cool slightly before serving.
