Ingredients

• 2 cups fresh sliced peaches
• 1/2 cup light brown sugar
• 2 tablespoons melted butter
• 1 cup + 1 tablespoon all purpose flour
• ½ cup butter, softened
• ½ cup canola or vegetable oil
• 1 cup sugar
• 3 eggs
• ½ cup masa flour (substitute all purpose flour if you don’t have masa flour)
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ cup milk
• 1 teaspoon vanilla
• 1 quart Vanilla Ice Cream

Directions

Preheat the oven to 350F. In a mixing bowl, combine the peaches, the brown sugar, 2T melted butter, and 1T flour.

Grease a 9” cake or spring form pan. Trace the pan onto parchment paper. Cut out the 9" circle of parchment paper and place it in the bottom of the pan.

Using an electric mixer fitted with a whisk attachment, combine the softened butter and oil. Mix until smooth. Add the sugar and continue to mix until all of the ingredients are combined. Add the eggs, one at a time.

Sift the remaining flour, masa flour, salt and baking powder, three times. Alternate adding the flour mixture with the milk. Continue to mix until smooth, using a rubber spatula, remove any excess from the sides of the bowl. Add the vanilla and continue to mix until smooth.

Spoon the peaches over the parchment paper on the bottom of the pan; pour the filling over the peaches. Place on the middle rack of the oven and bake for 30 - 35 minutes or until the center of the cake a spring back or comes out clean with a tooth pick.

Remove from the oven and cool on a wire rack for 10 minutes. Invert the cake onto a serving platter and serve with a scoop of the ice cream.

Makes 8 servings
Recipe courtesy of Felicia Suzanne Willett, 2010