|6||ripe peeled peaches, halved|
|2||tsp. brown sugar|
|1||vanilla bean, split lengthwise and seeds removed, or ½ tsp vanilla extract|
|8||tbsp. butter, softened|
|1||cup self-rising flour|
|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.