# 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
# How To Make:
01 - Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
02 - Place unsalted butter for the topping in the prepared cake pan and melt it in the oven. Remove the pan and evenly sprinkle the brown sugar over the melted butter.
03 - Layer the sliced peaches attractively over the brown sugar mixture to cover the bottom of the pan. Set aside while preparing the cake batter.
04 - In a separate bowl, whisk the all-purpose flour, baking powder, and salt together until well combined.
05 - In a large mixing bowl, cream the room-temperature unsalted butter and granulated sugar using an electric mixer or whisk until the mixture is light and fluffy.
06 - Beat in the eggs, adding them one at a time and mixing well after each addition. Stir in the vanilla extract.
07 - Add the flour mixture alternately with the whole milk to the creamed mixture, beginning and ending with the flour. Mix gently just until combined, avoiding overmixing.
08 - Pour the batter evenly over the peaches in the prepared pan and smooth the surface with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool the cake in the pan for 10 minutes. Run a knife around the edge, then carefully invert onto a serving plate. Allow to cool slightly before serving.
