Icing/confectioners' sugar, for dusting before serving
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Grease an 8 or 9-inch springform pan (if you don't have a springform, you can use a regular round 8 or 9-inch cake pan, but note that you will not be able to remove in one piece from this type of pan). If you'd like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper. Sprinkle the inside of the greased pan with a bit of brown sugar. Wrap the outside of the springform pan in a piece of aluminum foil and place on a baking sheet.
Preheat oven to 355° F. (not convection setting).
Peel peaches and cut flesh off sides, then cut in to chunks (don't have to be too small). Set aside.
6-8 fresh peaches
Melt the butter and set aside to let it cool. In a medium bowl, whisk together the flour and baking powder and pinch of salt, if using unsalted butter. Set aside.
1/3 cup butter, 1/2 cup all purpose flour, 1 tsp baking powder, Pinch salt
In the meantime, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and mix in. Add the milk, the cooled, melted butter and then the flour mixture and mix until well combined. Gently fold peaches into the batter.
2/3 cup white granulated sugar, 1 large egg, 1 large egg yolk, 1 tsp vanilla, 1/3 cup butter, 6 Tbsp whole milk
Pour in to the prepared pan. (*You'll know you have enough peaches if they poke above the batter when you pour it in the pan. If not, maybe add another). If you like, you can sprinkle the top with white sugar before baking for a sweet top crust. Bake in preheated 355° oven for 45-55 minutes. Cake should be evenly deep golden on top and should have pulled away from the sides of the pan.
Remove to a cooling rack and allow to cool completely in the pan. Once cooled, refrigerate in the pan if you are making ahead. (I like to refrigerate it for a bit in the pan, whenever I can, as it is much easier to remove from the pan and slice after it has set up in the fridge a bit. To eat right away, run a knife around the outside and remove the outer ring. Slice and serve cool, at room temperature or slightly re-warmed, garnished with a dusting of icing sugar.
Dress up this cake with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if you like.
You can use 2% milk, in a pinch or even half and half cream (10% b.f.) or a mixture of either. I haven't tested this recipe with non-dairy milks.
Readers have made this with canned peaches with success, if it isn't fresh peach season.
If you have a kitchen scale, use the gram measurements for best accuracy. This cake is very loose. Allow to cool completely in pan or ideally, refrigerate in pan for several hours if you'd like it to slice easily. This cake is lovely cool, at room temperature or slightly re-warmed.Be sure to read the "Cook's Notes" above the recipe card, for more tips, options, substitutions and variations for this recipe!