Description
A moist, buttery cake topped with caramelized peaches, perfect for family gatherings or a simple afternoon treat.
Ingredients
Scale
- 4 large ripe peaches, pitted and sliced (or use canned peaches in heavy syrup)
- ½ cup brown sugar
- ¼ cup unsalted butter
- 1 cup all-purpose flour (or gluten-free flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened (or coconut oil)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk (or almond milk mixed with vinegar)
- Fresh mint leaves for garnish (optional)
- Powdered sugar for presentation (optional)
Instructions
- Preheat your oven to 350°F (175°C) and melt ¼ cup of unsalted butter in a cast-iron skillet over medium heat. Stir in brown sugar until well combined, then let it bubble slightly.
- Arrange the sliced peaches in a circular pattern over the caramel mixture.
- Combine the flour, baking powder, baking soda, and salt in a mixing bowl. In another bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar until fluffy.
- Add the eggs one at a time, then stir in the vanilla extract. Alternately mix in the flour mixture and buttermilk until just combined.
- Pour the batter over the peaches and bake for 35-40 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then invert onto a serving plate.
- Let the cake cool completely and garnish with mint leaves and powdered sugar if desired.
Notes
Ensure to use ripe peaches for the best flavor, and avoid overmixing the batter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg