Recipe Card
ingredients
- Nonstick cooking spray, for greasing
- 3 medium plums, pitted and sliced into 8 wedges
- 2 1/4 cups granulated sugar, divided
- 2 sticks unsalted butter, melted
- 2 eggs
- 3/4 cup whole milk
- 1 lemon, zested (2 teaspoons)
- 2 cups all-purpose flour
- 2 teaspoons dried lavender flowers, ground
- 2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Method
Step 1
Preheat oven to 350°F. Grease a high sided 8-inch cake pan with cooking spray and line with parchment. Line the bottom of the pan with a concentric circles of plum slices then arrange the remaining in the center.
Step 2
In a medium saucepan, combine ¾ cup sugar with 2 tablespoons water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, 5-6 minutes. Immediately pour over peaches in an even layer.
Step 3
In a large bowl, whisk remaining 1½ cups sugar with butter until smooth. Add eggs and whisk until incorporated, followed by milk and lemon zest.
Step 4
Add remaining ingredients to bowl and fold until just incorporated, then pour over the caramel-coated peaches. Bake until the top is golden and a toothpick inserted into the center comes out clean, 60-70 minutes.
Step 5
Let cool 10 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, then serve warm.