– 4 cups plus 2 Tablespoons (480 g) cake flour
– 2 teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 1 cup (16 Tablespoons) unsalted butter, softened
– 2 cups granulated sugar
– 2 teaspoons pure vanilla extract
– 4 large eggs , at room temperature
– 2 cups buttermilk , well-shaken
For the upside down crumb topping:
– ½ cup (8 Tablespoons) butter, cut in pieces
– ¼ cup brown sugar
– ½ cup old-fashioned oats
– 5 fresh peaches , peeled and sliced
Preheat oven to 350 degrees F. Combine ingredients in a mixing bowl following directions. Melt ½ cup butter into a 9- x13-inch baking pan. stir in the brown sugar and oats. Spread evenly throughout the bottom of the pan. Layer the peach slices evenly across the pan, on top of the sugar/oat glaze.