Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 sticks unsalted butter, room temperature
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup milk (I used almond milk)
- 1 large peach, peeled and diced
Topping
- 1 large peach, peeled and sliced thinly
- ¼ cup granulated sugar
- ½ tablespoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch baking pan.
- In a medium bowl, stir together 2 cups flour, baking powder, and salt.
- In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. I did this by hand, but a hand or stand mixer would work. Add the vanilla and mix to combine. Add the eggs, one at a time, fully incorporating after each addition. Alternately add the flour mixture and milk, beginning and ending with the flour. I did 3 installments of flour and 2 of milk. Mix only until just combined.
- Gently stir the diced peaches into the batter. Pour the batter in the prepared pan and spread into an even layer.
- Place the peach slices over the batter in a pretty pattern. Mix the cinnamon and sugar together in a small bowl and sprinkle evenly over the cake, making sure to cover all of it.
- Bake for 35-45 minutes until a toothpick inserted in the center of the cake comes out with only a few moist crumbs, rotating halfway through if necessary. Cool at least 20 minutes in pan, before cutting into servings and eating. May be stored at room temperature in an airtight container for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw wrapped in parchment in a 350 degree F oven for about 15 minutes.
Notes
Recipe adapted from Brown Eyed Baker
- Cook Time: 45 minutes