Ingredients

• Cake Base:
• 1/4 cup butter softened
• 1/2 cup brown sugar
• 1 tsp vanilla
• 2 cups fresh peaches (about 3 - 4 peaches cut lengthwise; you can substitute frozen peaches if needed)
• Batter:
• 1/2 teaspoon cinnamon
• 2 teaspoon vanilla
• 1 1/4 cup all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1/2 cup butter softened
• 1 large egg at room temperature
• 1/2 cup buttermilk
• 1/2 cup pecans to garnish the top

Instructions

1. Mix 1/4 cup butter with brown sugar, vanilla and cinnamon.
2. Spread evenly at the bottom of the 9 "X 2" deep pie pan or cake pan.
3. Arrange peaches in a pattern over the sugar mixture.
4. In a mixing bowl, whisk together flour, baking powder and salt,
5. In a large bowl cream butter, sugar and vanilla extract, add egg and beat until light and fluffy.
6. Add dry ingredients alternately with buttermilk and beat on low until combined.
7. Spoon and spread over peaches.
8. Bake at 350 for 45 - 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
9. Run a knife around the sides of the pan to loosen the cake.
10. Place a platter on top and invert the cake onto the platter. If any peaches happen to stick, carefully unstick with a spatula and replace on the cake.
11. Serve while still warm with a scoop of your favorite ice cream or whipped cream.
12. Top with crumbled pecans.

Notes