Warm Peach Cake

Absolutely! If you don’t own a 9-inch springform pan, bake this cake in a 9-inch square pan, an 11×7-inch rectangular pan or 10-inch cast-iron skillet.

Ingreadient

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 3 tablespoons packed brown sugar
  • 1 tablespoon butter, melted
  • 2 cups sliced peeled fresh peaches
  • vanilla ice cream, for serving