Recipe by Janet Taylor McCracken
Start to Finish: 1 hour 5 minutes
- 3 tbsp. melted butter, plus 1 stick at room temperature
- 2/3 cup (packed) brown sugar
- 2 peaches, peeled and cut into 1/2-inch wedges
- 1 1/4 cups flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 1 large egg
- 2 tsp. black tea leaves, such as Earl Grey, crumbled
- Whipped cream, for serving
1. 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.
2. 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.
3. 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.