Cut 1 large peach in half, then slice each half into ¼ inch slices.
Coat the bottom of the pan with melted butter and sprinkle with brown sugar. Layer the slices on the bottom of pan. Place the slices in a pattern for a decorative presentation when serving.
Mix ½ cup of room temperature butter and sugar in a bowl. Cream until combined.
Add 1 egg and a teaspoon of vanilla to batter. Combine baking powder and flour. Alterante adding flour mixutre and milk into the batter until all have been incorporated.
Gently fold in sliced almonds.
Add batter to pan. Be careful not to move the peach slice design.
Bake at 350 degrees for 40-50 minutes or until a toothpick comes out clean from the center of the cake. Let cool for 20 minutes before flipping cake onto serving dish.
Peach Knowledge
- Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
- Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they’re still good for baking. Avoid peaches with bruises, scratches or soft spot.
- Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
- Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they're still good for baking. Avoid peaches with bruises, scratches or soft spot.
- To speed up the ripening process, place the fruit in a paper bag and leave it on the countertop. If peaches ripen too quickly, store them in the refrigerator for a few days, but keep a close eye—wrinkled skin means the fruit is starting to dry out.
Ingredients
Directions
Cut 1 large peach in half, then slice each half into ¼ inch slices.
Coat the bottom of the pan with melted butter and sprinkle with brown sugar. Layer the slices on the bottom of pan. Place the slices in a pattern for a decorative presentation when serving.
Mix ½ cup of room temperature butter and sugar in a bowl. Cream until combined.
Add 1 egg and a teaspoon of vanilla to batter. Combine baking powder and flour. Alterante adding flour mixutre and milk into the batter until all have been incorporated.
Gently fold in sliced almonds.
Add batter to pan. Be careful not to move the peach slice design.
Bake at 350 degrees for 40-50 minutes or until a toothpick comes out clean from the center of the cake. Let cool for 20 minutes before flipping cake onto serving dish.