If you've read up on the blog, you know this came about because guests skipped breakfast one day. This was pretty yummy. The cake part is a bit closer to 'shortcake' in consistency, so make adjustments as you like.
For the peach topping:
1/4 c butter
1/2 c packed light brown sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
18 peach slices (fresh, canned, whatever you have)
For the cake:
1/2 c butter, softened
1/2 c sugar
1 tsp vanilla extract
1 1/4 c flour
2 tsps baking powder
1/2 c milk
1/2 tsp salt
1 tsp cinnamon
Preheat oven to 375 degrees.
For the topping:
Melt the 1/4 cup of butter. Press the brown sugar into the bottom of an 8" square pyrex baking dish. Sprinkle the 1/4 tsp of nutmeg over the top. Pour the melted butter over the top, making sure you get all areas of the brown sugar covered (otherwise the peaches will stick). Lay the peach slices on top of the brown sugar in sets of two, 3 rows across, with a slight space between each set of 2 peaches. (makes it easier to cut into 9 servings).
For the cake:
Cream butter, sugar and vanilla in a large bowl. Beat in egg. Mix flour, baking powder and salt together and alternating with the milk, add to creamed butter & sugar. Beat well after each addition. The consistency will be thick.
Spread batter over peaches in baking dish. Make sure you get it into all the corners.
Pop in oven for 45 minutes. (That's how long it took in my oven, you may want to start with 40 minutes in your oven.) Cake will be lightly browned on top and a toothpick carefully inserted will come out clean. (Don't poke the peaches when testing.)
Let sit for 5 minutes and then invert on the serving plate. (Do not invert on another surface to take pictures. You really can't MOVE the inverted cake without it falling apart. Lesson learned.) Let cool and gently cut into 9 pieces, cutting between every 2 slices of peaches and along the edges of the 3 rows. If the peaches stick to the baking dish, don't try to get them off until the cake is completely on the serving plate, then you can slide a spatula under the stuck ones and peel them off and replace them where they belong. (I learned a lot making this cake, can you tell?)
Serve with vanilla ice cream or whipped cream.
White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032