📝 Ingredients:
For the topping:
- 3–4 ripe yellow peaches, thinly sliced
- ½ cup brown sugar
- ¼ cup unsalted butter
- ½ tsp cinnamon
For the cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
🍰 Instructions:
- Prepare the pan: Line the bottom of a 9-inch round cake pan with parchment. Melt butter and brown sugar together, stir in cinnamon, and pour into the pan. Arrange peach slices tightly in a spiral pattern over the glaze.
- Make the batter: Cream butter and sugar until fluffy. Add eggs one at a time, then mix in sour cream and vanilla. Whisk dry ingredients separately, then fold into the wet mixture.
- Bake: Gently spread batter over peaches. Bake at 350°F (175°C) for 40–45 minutes until golden and a toothpick comes out clean.
- Flip & glaze: Cool for 10 minutes, then invert onto a plate. Drizzle with extra brown sugar glaze if desired for that sticky, caramel finish.
