# What You 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
# Steps:
01 - Preheat the oven to 350°F. Generously grease a 9-inch round cake pan.
02 - Place unsalted butter in the cake pan and melt it in the oven. Remove pan and swirl in brown sugar to evenly coat the base.
03 - Neatly arrange peach slices over the brown sugar mixture in a decorative layer. Set aside.
04 - In a mixing bowl, whisk together flour, baking powder, and salt until well blended.
05 - In a separate large bowl, cream the room-temperature butter and granulated sugar using an electric mixer or whisk until light and fluffy.
06 - Beat in eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
07 - Alternately add portions of the flour mixture and whole milk to the wet ingredients, beginning and ending with the flour. Mix gently until just incorporated.
08 - Pour the batter evenly over the peach arrangement. Smooth the surface with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted in the middle emerges clean.
09 - Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges, then invert onto a serving plate. Cool slightly before slicing and serving.
