Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) whole milk, room temperature
  • 2 lbs (900g) peaches, peeled and sliced into 1/4-inch wedges
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (8g) ground cinnamon
  • 2 tbsp (30g) unsalted butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 13x9 inch baking pan with melted butter and lightly flour it.
  2. Cream the softened butter and 1 1/2 cups of sugar on medium-high speed until pale and fluffy, about 3-4 minutes.
  3. Beat in eggs one at a time, then stir in the vanilla extract.
  4. Sift together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
  5. Spread the batter evenly into the prepared baking pan.
  6. Mix 1/2 cup sugar and cinnamon together, then sprinkle evenly across the top of the raw batter.
  7. Arrange peach slices in tight, overlapping rows on top of the cinnamon sugar, pressing gently into the batter.
  8. Bake for 60-70 minutes until the cake is set and the peaches are caramelized.