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For topping
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1/3 cup firmly packed light brown sugar
1 tablespoon dark rum
3 cups sliced peeled peaches, patted dry
For cake batter
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 cup milk
Make topping:
Preheat oven to 375°F. and butter a 10- by 2-inch cake pan.
In a small saucepan melt butter with brown sugar and rum over moderate heat, stirring occasionally. Spread rum mixture evenly in pan and arrange peach slices on top.
Make cake batter:
In a bowl whisk together flour, baking powder, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Beat in egg until combined. Add half of flour mixture and beat until just combined. Add 1/2 cup milk and beat until just combined. Repeat procedure with remaining flour mixture and milk.
Spread batter evenly over peaches and bake in middle of oven until a tester comes out clean, about 40 minutes. Immediately invert cake onto serving plate, leaving pan on top of cake 30 minutes. Carefully remove pan and serve cake warm or at room temperature.
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1/3 cup firmly packed light brown sugar
1 tablespoon dark rum
3 cups sliced peeled peaches, patted dry
For cake batter
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 cup milk
Make topping:
Preheat oven to 375°F. and butter a 10- by 2-inch cake pan.
In a small saucepan melt butter with brown sugar and rum over moderate heat, stirring occasionally. Spread rum mixture evenly in pan and arrange peach slices on top.
Make cake batter:
In a bowl whisk together flour, baking powder, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Beat in egg until combined. Add half of flour mixture and beat until just combined. Add 1/2 cup milk and beat until just combined. Repeat procedure with remaining flour mixture and milk.
Spread batter evenly over peaches and bake in middle of oven until a tester comes out clean, about 40 minutes. Immediately invert cake onto serving plate, leaving pan on top of cake 30 minutes. Carefully remove pan and serve cake warm or at room temperature.
