This cake uses fresh peaches. Serve with whipped cream.
Ingredients
- butter: 0.25 cup
- packed light brown sugar: 0.5 cup
- ground nutmeg: 0.25 tsp
- peaches - peeled, pitted and: 5 piece (halved, fresh)
- butter: 0.5 cup (softened)
- white sugar: 0.5 cup
- egg: 1 piece
- ¼ cups all-purpose flour: 1 piece
- baking powder: 2 tsp
- salt: 0.5 tsp
- milk: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Melt 1/4 cup butter in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut-side down, in pan.
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Cream 1/2 cup butter and 1/2 cup white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Spread cake batter over peaches.
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Bake in the preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.
