This one-bowl snack cake was inspired by a recipe from my childhood that I learned to make with my Aunt. The warming chai spices give the simple cake an updated twist. The juicy peaches in each bite, along with the turbinado sugar imparting a slight crunch, gives this dessert an old-school, caramel, upside-down cake vibe. This cake can be enjoyed year-round using canned peaches but substituting fresh peaches when they’re in season works great too. The cake will keep well at room temperature for 2 days and the flavor will continue to intensify, but it never makes it that long! —Stacey
one 9-inch cake
Peaches, large, fresh or canned, about 30 1/2" slices
Preheat oven to 350 F. Grease or spray a 9" cake can. Line the bottom with parchment paper and lightly spray the paper.
Sprinkle the turbinado sugar on the bottom of the prepared pan. Gently place the peach slices on top of the sugar in a circular pattern.
In a stand mixer or a large bowl, beat the butter and sugar for 2 minutes on medium high until fluffy and pale in color. Add eggs one at a time, mixing well with each addition. Add vanilla and mix until just combined.
To the same bowl, add the flour, baking powder, cardamom, cinnamon, ginger and nutmeg. Beat for about 20 seconds, scrape down the bowl. Add milk and continue to beat until just incorporated. Do not over mix. The batter will be thick.
Spread the batter in the prepared pan evenly over the peaches.
Bake for 35-40 minutes until a toothpick comes out clean. Place on a cooling rack for 15 minutes. Run a knife around the edges and carefully invert onto a serving dish. Serve the cake warm or room temperature. Top with whipped cream or ice cream, if desired!