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 it over medium-low heat until everything is melted and bubbling, then pour this mixture evenly into the prepared pan.
- Arrange the peach slices in a tight circular pattern over the brown sugar syrup, starting from the center and working outward. Set aside.
Notes
Make sure to use firm, ripe peaches for the best flavor and texture.
This cake can be served warm or at room temperature and pairs well with whipped cream or vanilla ice cream.
Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg