Ingredients
Scale
- 2 cups fresh peaches, peeled and sliced
- 1 ½ cups all-purpose flour
- 1 cup brown sugar, packed
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon juice (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan. Toss sliced peaches with lemon juice if using, set aside.
- In a large bowl, blend melted butter and brown sugar. Add eggs one at a time, whisking thoroughly. Mix in vanilla extract.
- In a separate bowl, sift together flour, baking powder, and salt. Gradually fold into wet mixture until just combined.
- Pour half of batter into prepared pan. Layer half of peaches on top, then add remaining batter and peaches.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10-15 minutes, then transfer to a wire rack.
- Cool completely, then dust with powdered sugar or serve as desired. Optional: top with whipped cream or vanilla ice cream for extra indulgence.
Notes
- For a more caramelized top, sprinkle additional brown sugar over peaches before baking or briefly broil after baking, keeping a close eye to prevent burning.
- Use thawed frozen peaches, drained well, as a substitute for fresh peaches.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerator for up to 4 days. Freeze for up to 1 month for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 330 kcal Kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg