| 6 | ripe peeled peaches, halved |
| 2 | tsp. brown sugar |
| 1 | vanilla bean, split lengthwise and seeds removed, or ½ tsp vanilla extract |
| ¼ | cup water |
| 8 | tbsp. butter, softened |
| ½ | cup sugar |
| 2 | eggs |
| 1 | cup self-rising flour |
| ¼ | tsp. salt |
| Confectioner’s sugar, optional | |
| Vanilla ice cream or whipped cream, optional |
Preheat oven to 350F.
Grease and lightly flour a 9 inch round cake pan or spring form pan.
Place peaches cut side down in a large skillet with brown sugar, vanilla bean seeds or vanilla extract and water. Simmer 5 minutes. Cool.
Combine butter and sugar and beat with a mixer at medium speed until well blended. Add eggs and beat until light and fluffy. Add flour, salt and syrup from cooked peaches; beat until blended.
Place peaches cut side down in prepared pan; top with batter. Bake 35-40 minutes, until golden and a toothpick inserted into cake comes out clean. When cool, sprinkle with confectioner’s sugar, if desired.
Serve with vanilla ice cream or whipped cream.