Ingredients
Method
- Preheat oven to 350°F and grease a 9-inch pan well.
- Melt butter and mix with brown sugar to form caramel. Spread in pan.
- Arrange peach slices over caramel layer.
- Mix flour, baking powder, and salt in a bowl.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then add vanilla.
- Add dry ingredients and milk alternately until smooth.
- Pour batter over peaches and spread evenly.
- Bake for 35–40 minutes until golden and set.
- Cool for 10 minutes, then flip onto a plate carefully.
Notes
- Fresh peaches give the best flavor, but canned peaches can be used for convenience. Drain canned peaches well before using.
- Do not overmix the batter or the cake may become dense instead of soft and fluffy.
- Let the cake cool for about 10 minutes before flipping. Flipping too early can cause the cake to break, while waiting too long can make the caramel stick to the pan.
- If using very juicy fresh peaches, pat them dry lightly with paper towels to prevent excess moisture in the cake.
- For extra flavor, add 1/2 teaspoon cinnamon or a small splash of almond extract to the batter.
- Serve warm with vanilla ice cream or whipped cream for the best dessert experience.
- Store leftovers covered at room temperature for 1 day or in the refrigerator for up to 4 days.
- Reheat slices in the microwave for a few seconds before serving to soften the caramel topping again.
- A nonstick cake pan works best for easy release after baking.
- Brown sugar helps create the rich caramel topping, so it is recommended instead of white sugar for the peach layer.