Ingredients

The following ingredients have 12 Servings
  • 2/3 cups light brown sugar (packed)
  • 18 Tbsp unsalted butter (1 cup plus 2 Tbsp, divided)
  • 5 peaches (large, peeled and sliced into 3⁄8" -1⁄2" sections)
  • 1 cup granulated sugar
  • 3/4 cup whole milk
  • 3 large eggs
  • 4 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 cups all purpose flour (spooned and leveled)
  • 1 Tbsp baking powder
  • 1/2 tsp sea salt

Instruction

  • Preheat oven to 350°F. Grease a 13x9 glass baking dish and set aside.
  • Melt 6 tablespoons butter. Stir together melted butter and brown sugar and spread in the bottom of the prepared pan.
  • Arrange peach slices over the butter/sugar mixture to cover the pan.
  • To make the cake batter, beat remaining 3⁄4 cup softened butter and the granulated sugar until creamed and fluffy.
  • In a separate bowl, whisk together milk, eggs, oil, vanilla, and almond extracts until thoroughly combined.
  • In another bowl, combine flour, baking powder, and salt.
  • To the creamed butter/sugar, add 1⁄3 of the milk mixture, 1⁄2 of the flour mixture, and so on rotating between the wet and dry ingredients and beating well after each addition.
  • Spread cake batter into the prepared pan being careful to maintain the neat arrangement of the peaches on the bottom of the pan.
  • Bake approximately 40-45 minutes or until the cake is cooked through and the peach slices look caramelized on the bottom of the pan.
  • Allow cake to cool for a few minutes before flipping the pan over onto a platter. Slice and serve.