Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) packed light brown sugar
  • 3 large peaches, peeled and sliced into 1/2-inch wedges (approx. 680g)
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) sour cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Pour melted butter into the bottom of a 9-inch round cake pan or cast-iron skillet, tilting to coat the surface completely.
  2. Sprinkle light brown sugar evenly over the melted butter and flatten it into a solid layer using a spoon.
  3. Arrange peach wedges in a concentric circle pattern atop the sugar, pressing them down gently. Drizzle 1 tsp of vanilla extract over the fruit.
  4. In a large mixing bowl, cream together softened butter and granulated sugar until pale and fluffy.
  5. Beat in eggs one at a time, then stir in the sour cream and the remaining vanilla extract.
  6. Gently fold in the flour, baking powder, and salt until just combined; do not overmix.
  7. Spread the batter evenly over the peach layer, smoothing the top with a spatula.
  8. Bake for 35-40 minutes or until the edges pull away slightly from the pan and a toothpick inserted in the center comes out clean.