This summer cake has ripe slices of peach coated with caramelized sugar, a buttermilk batter cake, and a surprise layer of crumb on the bottom.
Caramel burns easily and quickly so don’t walk away from your saucepan while making it!
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of wooden spoons and whisks.) It will take a bit more time, but you get a nice arm workout!
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 350˚F. Take 2 eggs out from your refrigerator. Wash and dry peaches, then using a sharp knife, slice each peach into 12 to 14 slices. Each slice should be about 1/4 inch thin. Using 1 tablespoon or less of butter provided, butter an 8" cake pan.
In a small saucepan over medium heat, melt butter (for caramel). Then, add brown sugar (for caramel) and whisk until the mixture looks like wet sand. Adjust heat to medium-high, gently whisking the mixture occasionally, until it bubbles and the mixture becomes smooth and not greasy, about 3 minutes. Remove from the heat and pour into buttered cake pan.
Arrange the sliced peaches over the caramel, overlapping each on top of the other in a circle. In a small bowl, melt butter (for crumble) in a microwave in 15 second increments. In a medium bowl, combine the flour (for crumble), granulated sugar (for crumble), brown sugar (for crumble), cinnamon, and salt. Using a fork, stir in the melted butter until large crumbs form. Chill in the fridge while you make the cake batter.
In a medium bowl, sift together the flour (for cake), baking powder, baking soda, and salt (for cake). In a large bowl, using an electric mixer on medium-high speed beat the butter and sugar (both for cake) until creamy. Add the eggs one at a time, beating well after each addition, scraping down the sides of the bowl. With the mixer on low speed, add half of the flour mixture. Then add the buttermilk, vanilla extract, and remaining flour mixture. Mix until *just* incorporated.
Spoon the buttermilk batter into the prepared pan and smooth the top using a spatula or the back of a large spoon, being careful not to disrupt the arranged peach slices below. Sprinkle the chilled crumble over the top evenly.
Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 30 to 35 minutes. Let cool on a wire cooling rack for 15 minutes. Run a knife around the cake to loosen it from the pan then unmold onto a serving dish. The bottom will now be the top, glorious peaches. Let cool completely then serve!