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Caramelized Peach and Cinnamon Cake

A delightful cake featuring caramelized peaches and cinnamon that evokes the warmth of home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 2300
Ingredients Method Notes

Ingredients
  

For the caramelized peaches
  • 4 pieces ripe peaches, sliced Look for ripe peaches that yield slightly when pressed.
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup unsalted butter Melted for caramelization.
For the cake batter
  • 1 cup granulated sugar
  • 2 pieces large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your cake pan.
  2. In a skillet over medium heat, melt the unsalted butter. Stir in the brown sugar and cinnamon until well combined.
  3. Add the sliced peaches and cook gently for about 5 minutes until caramelized.
  4. Pour the caramelized peaches into the bottom of your prepared cake pan.
  5. In a mixing bowl, cream together the remaining unsalted butter and the granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. In a separate bowl, mix the flour, baking powder, and salt.
  7. Gradually add the dry mixture to the butter and sugar mixture, alternating with the milk. Mix until just combined.
  8. Pour the batter over the caramelized peaches and spread it evenly.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for a few minutes before inverting onto a plate.
Serving
  1. Slice and serve warm or at room temperature.

Notes

Store in the refrigerator for up to four days or freeze for up to three months. Reheat individual slices in the microwave or on the stovetop.