Step 1
Preheat the oven to 350°F (176°C). Lightly grease and line the bottom and sides of a 9-inch square baking pan with parchment paper.
Step 2
Line a baking sheet with paper towels.
Step 3
Place peach halves, cut side down, onto a cutting board. Slice peaches into ¼- to ½-inch thick half-moons (not wedges) by making vertical slices into the halves. Place slices onto the paper towel-lined baking sheet to remove any excess moisture. Pat the tops dry with paper towels.
Step 4
Add the melted butter to the bottom of the prepared pan. Use a pastry brush or tilt the pan to coat the bottom.
Step 5
Evenly sprinkle the Redpath® Golden Yellow Sugar over the butter.
Step 6
Arrange the peach slices over the brown sugar, ensuring the slices overlap and the bottom is completely covered; there should be no gaps. Place pan into the fridge until needed.
Step 1
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
Step 2
In a large bowl, whisk the eggs until lightly beaten. Whisk in the Redpath® Golden Yellow Sugar, oil of choice, milk, melted butter, vanilla extract, and almond extract until well combined.
Step 3
Add half of the dry ingredients to the wet ingredients and fold in, using the whisk, until just combined. Add the remaining dry ingredients and repeat process until no flour streaks remain.
Step 4
Remove pan from the fridge and carefully transfer the batter over the peaches, being careful not to disturb the placement of the fruit. Use a small offset spatula to evenly spread the batter.
Step 5
Place pan into the preheated oven and bake until a skewer inserted in the centre of the cake comes out clean or when cake is gently pressed, it springs back; 30 to 40 minutes. Run a small offset spatula or thin paring knife between the parchment paper and the walls of the cake pan.
Step 6
Slightly cool cake in the pan for 10 minutes before placing a platter or cutting board over the top of the pan. With an oven mitt or kitchen towel placed under the cake pan and the other hand firmly holding the cutting board (or platter) against the top of the pan, invert cake. Remove cake pan after 5 minutes. This will allow gravity to assist if the cake doesn’t immediately slide out.
Step 7
Let cool for at least 30 minutes before attempting to slice into squares.
Step 8
Serve at room temperature or warmed up. For a plated dessert, serve with ice cream or whipped cream with a sprinkling of toasted almonds, if desired.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar, if necessary. Note that the resulting squares may be slightly darker in colour and have stronger notes of caramel than the original recipe.
*Nectarines or apricots would work well in this recipe if peaches are not available.
