Serve a slice of this with some afternoon tea for peach perfection.
Preheat the oven to 350°. Pour the melted butter into an 8-inch round cake pan, tilting to coat the bottom of the pan. Sprinkle the brown sugar evenly over the butter. Arrange the peach slices on top of the sugar.
In a medium bowl, whisk the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the stick of butter and the granulated sugar until fluffy, about 2 minutes. Add the dry ingredients, the milk, and egg; beat just to blend. Stir in the tea. Dollop the batter over the peaches; spread to cover. Bake until a toothpick comes out clean when inserted into the center, 35 to 45 minutes. Let cool in the pan for 5 minutes.
Run a knife around the edge of the pan to loosen the cake. Invert the cake onto a plate; let cool. Serve with whipped cream.
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.