Peach Butter Cake

First start by prepping a 12" pan by spraying with cooking spray and lining with parchment. I used a 12" spring form pan, if you do not have this size you can use a 9" cake pan and bake for 30-35 minutes. 

Line your pan with sliced peaches. I eyeballed this but it ended up being 3 sliced peaches. 

In a sauce pan melt your butter down over medium heat. Add in brown sugar, stirring constantly till brown sugar breaks down and starts to melt. add in salt and vanilla and take of heat. Continue to stir so that everything comes together. Then pour over peaches in the cake pan.

In a medium bowl make the crumble by adding all ingredients and working in the butter till it resembles the damp sand. It should hold a form when squished together but easily crumble when you break it apart. Set aside.

Now preheat your oven to 350 f (180 c). In a medium bowl cream room temp butter, sugar and sweetened condensed milk. Once this mixture is nice and smooth add in the egg and vanilla and mix for 2 minutes. Then in a separate bowl, combine flour, salt, baking powder, and cinnamon. You are going to alternate adding in flour and buttermilk starting and ending with the flour. Put 1/3 of the flour mixture into your creamed sugar mixture, mix in using a spatula till 90% combined. Then add in buttermilk and mix to the same texture. Continue till all the flour and buttermilk is combined.

Por cake batter over the caramelized peaches in the pan. Then layer on the crumble crust. I like a thick crumble layer so I added 3 cups of crumble. You can add as much as your heart desires. 

Bake at 350 f (180 c ) for 25-30 minutes for 12" pan or 30-35 minutes for a 9" pan. When a skewer is inserted soft crumbs should come out. 

Let cake rest for 10-15 minutes. Using a butter knife gently release the caramel from the sides of the pan (if there is any) and then flip onto a flat surface like a cookie sheet of cake stand. Allow to cool for 10 more minutes and then top with whipped cream or ice cream and enjoy.