The peaches have been nice this year and smell so enticing when I walk by them in the store that I couldn't help but run downstairs to get one and make this cake when I saw the recipe. Quick and easy, this cake uses pantry ingredients, one bowl and mixes together in minutes - what more could you ask?
Fresh Peach Cake
1 ½ tablespoons butter, divided use
1 large ripe peach
2 large eggs
1/3 cup + 1 tablespoon sugar
½ cup milk
¾ cup all-purpose flour
2 teaspoons baking powder
Pinch of salt
Preheat oven to 425º with rack in the center of the oven. Butter an 8-inch round glass or ceramic baking dish with ½ tablespoon butter. Cut peach in half and discard pit. Thinly slice peach and arrange half over bottom of dish.
In a medium bowl, whisk together eggs and 1/3 cup sugar. Whisk in milk. Whisk in flour, baking powder and salt until smooth. Pour batter over peach slices. Arrange remaining slices on top like spokes of a wheel. Sprinkle 1 tablespoon sugar over top and dot with remaining butter.
Bake until top is golden and a toothpick comes out clean, 23-25 minutes. Serve warm, cut into wedges. Serves 6.