Ingredients
Scale
- ½ cup (3 oz/85 g) dark brown sugar
- ¼ cup (2 oz/57 g) butter
- ¼ teaspoon salt
- 3 large firm ripe peaches (1 lb/450 g), sliced ¼ inch (6 mm) thick
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- ½ cup (2 oz/57 g) almond flour
- 2 teaspoons baking powder
- ½ cup (4 oz/115 g) butter, softened
- 1 ½ cups (12 oz/340 g) granulated sugar
- ½ teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (8 fl oz/240 ml) whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Butter a 9-inch (20 cm) round cake pan and set it aside.
- In a small saucepan, combine the brown sugar, butter, and salt. Warm over medium-low heat until melted and bubbling, then pour into the cake pan.
- Arrange the peach slices in a circular pattern over the brown sugar syrup, starting from the center and moving outward. Set aside.
Notes
Use firm ripe peaches for the best texture and flavor.
This cake can be served warm or at room temperature, topped with whipped cream or ice cream.
Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 65 mg