# What You'll 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 It:
01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan thoroughly.
02 - Place the butter for the topping in the prepared pan and melt it in the oven. Remove from oven and scatter brown sugar evenly over the melted butter, swirling gently to coat the bottom.
03 - Neatly arrange sliced peaches over the brown sugar mixture in a decorative manner. Set aside.
04 - In a medium mixing bowl, whisk together the flour, baking powder, and salt until uniformly blended.
05 - In a large mixing bowl, beat the room-temperature butter and granulated sugar with an electric mixer or whisk until pale and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
06 - Alternately add the flour mixture and milk to the creamed mixture, starting and ending with the dry ingredients. Mix gently until just combined without overbeating.
07 - Pour the prepared batter evenly over the peach topping in the pan. Level the surface with a spatula.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center emerges clean and the top is golden brown.
09 - Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge, then invert onto a serving plate. Cool slightly before slicing and serving.
