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Categories:
unsalted butter brown sugar peaches flour baking powder baking soda cinnamon salt egg vanilla buttermilk
Viewed: 10 - Published at: 8 years agoIngredients
- 7 tablespoons unsalted butter, at room temperature
- 1/4 cup plus 2/3 cup packed light brown sugar
- 2 cups frozen sliced peaches, thawed and patted dry
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
Method
- Preheat oven to 350°F. Add 3 Tbsp. butter to a 9-inch round metal cake pan and place over low heat. Once butter has melted, sprinkle in 1/4 cup brown sugar. Stir until smooth, then spread mixture evenly in pan. Remove from heat and arrange peach slices decoratively in a single layer over brown sugar mixture.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In a large bowl, using an electric mixer on medium-high speed, cream remaining 4 Tbsp. butter and 2/3 cup sugar until light, about 3 minutes. Beat in egg and vanilla. Scrape down sides of bowl. Add one-third of flour mixture; mix on low speed until just combined. Mix in half of buttermilk, then another third of flour mixture. Repeat with remaining buttermilk and flour.
- Spread batter gently over peaches, taking care not to displace them. Bake until a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool for 5 minutes; invert onto a serving plate. Serve warm or at room temperature.
- This recipe was previously published in
- May 2013.
