A deliciously moist spongy cake with peaches and a cinnamon brown sugar glaze topping. A beautiful vintage cake recipe that is so quick and easy to prepare and perfect for summer time!
Make cake batter. In a large bowl, bring together softened butter, brown sugar, sour cream, milk, egg, vanilla extract, peach nectar, and cinnamon. Whisk to combine. Add flour, baking powder, baking soda, and salt to the mixture. Fold to combine.
Make the topping. Place the butter in the cake pan. Place in the warm oven and allow the butter to completely melt. Slice the peaches thinly and pat dry. Once butter is melted, remove the cake pan from the oven. Mix cinnamon and brown sugar together. Evenly sprinkle the brown sugar mixture over the melted butter. Add the peach slices.
Pour cake batter over peaches. Use spatula to evenly spread out cake batter.
Bake at 350℉ for 40 minutes.
Remove cake from oven. Gently run a knife around the outside of the cake to make sure it doesn't stick to the side. Allow cake to cool for 5 minutes.
Place a large plate over the cake pan. Gently flip cake over keeping the plate firmly on the cake pan.
Allow to cool for a few more minutes.
Serve and enjoy!
Notes
Using canned peaches: Canned peaches can be used in place of fresh peaches, especially when peaches are not in season. Feel free to use the juice from canned peaches in place of peach nectar.