Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (100g) light brown sugar, packed
  • 3 large fresh peaches, sliced into 1/4 inch wedges (approx. 1 lb / 450g)
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) sea salt
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 tsp (7g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) low-fat buttermilk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Melt the butter in a 9-inch skillet over medium heat. Stir in the brown sugar and salt until a smooth, bubbling mahogany-colored syrup forms.
  2. Remove the skillet from the heat. Carefully nestle the peach slices into the caramel in a concentric circle pattern, ensuring they are snug to prevent shifting. Drizzle with vanilla extract.
  3. In a medium bowl, sift together the flour, baking powder, and salt.
  4. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy (about 3 minutes). Incorporate eggs one at a time, then stir in the vanilla.
  5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour. Mix only until just combined to keep the crumb light.
  6. Gently spread the batter over the peaches, smoothing the top with a spatula.
  7. Bake in the oven until the cake is set and golden. Allow the cake to rest for exactly 15 minutes before inverting onto a plate.