Intermediate
141 min
Ingredients
- 4 Tablespoons Butter
- 1/3 Cup Brown Sugar
- 1/2 Teaspoon Cinnamon Powder
- 3/4 Cup Butter
- 1 1/3 Cup Granulated Sugar
- 2 Large Eggs
- 2 Cups All-Purpose Flour
- 1/2 Teaspoon Salt
- 2 Teaspoons Baking Powder
- 2/3 cup CARNATION® Full Cream Evaporated Milk
- 2 Tablespoons Vanilla Extract (or vanilla essence)
- 6 Units Ripe Peaches (4-6)
Instructions
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1. Place a 9-inch cake pan on the stovetop and melt 4 tablespoons butter on low heat. Add brown sugar and cinnamon to the melted butter, stirring to incorporate.
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2. When this mixture begins to bubble turn off the heat and allow to cool while preparing the cake batter. Preheat the oven to 350˚F (180˚C)
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3. Cream ¾ cup butter and granulated sugar with a hand/stand mixer until light and fluffy. Scraping down the sides occasionally.
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4. Gradually add eggs one at a time allowing each egg to be fully incorporated into the mixture.
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5. In a separate bowl, combine all-purpose flour, salt and baking powder and in a measuring cup, Evaporated Milk and vanilla extract. Add these two mixtures alternately to the butter mixture until it becomes a smooth batter.
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6. Take the cooled cake pan and place sliced peaches on top of the sugar mixture in a pattern of your choice.
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7. Gently dollop cake batter onto the top of the peaches and spread evenly to cover the fruit
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8. Bake cake for 30-35 minutes or until the top is golden brown and set.
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9. Remove from the oven, run a knife along the sides of the cake to loosen.
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10. Place a plate to the top of the pan and flip the cake to remove it from the pan. Serve immediately or allow to cool.