Sweet Monkey

Preheat oven to 325 degrees F. Line bottom of a 9” pan with parchment paper. Generously grease the sides of the pan and parchment paper with butter. Slice peaches in half moon shape and combine with cinnamon, nutmeg, and lemon juice in a medium size bowl. Set aside. We used 2 white and 1 yellow peach. You can decide, either works if you only have one type. Make cake by beating sugar and butter using a handheld or stand mixer. 3-5 minutes. Add in eggs and vanilla extract. Combine flour, baking powder and salt in a bowl and slowly add it to the wet ingredients. Add in buttermilk, mix on low speed till combine. The batter will be thicker. Set aside. In a small dish combine brown sugar and melted butter. Place sliced peaches on bottom of greased pan. Pour brown sugar mix over peaches. Pour cake mix over the glazed peaches and spread out evenly with spatula. Bake cake for 40 minutes. Remove from oven and let cool for 20 minutes. We run a knife around the edges before flipping the cake out of the pan. This part maybe intimidating but it’s rather simple! Take a cutting board and place parchment paper on top! Place parchment paper cutting board on top of pan and flip over! The cake pops out perfectly. If peaches fall off while flipping you can place back on top! Let cool for another 10-15 minutes! Slice and add whip cream!