Recipe by MyRecipes March 2014

Gallery

Credit: Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Summary test

prep:
10 mins
bake:
40 mins
total:
50 mins
Yield:
Serves: 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef's Notes

This recipe was previously published in All You, May 2013.

Nutrition Facts

279 calories; fat 11g; saturated fat 7g; protein 4g; carbohydrates 42g; fiber 1g; cholesterol 55mg; sodium 175mg.
Advertisement