This is a delicious cake best served warm. I cut the cake portion of the original recipe in half to accommodate my pan and substituted some peach flavoring to give it a little boost of flavor.
¼ cup butter
½ cup brown sugar
4 peaches, peeled and cut into 4 slices
¾ cup butter
4 oz. cream cheese
¾ cup granulated sugar
¾ cup brown sugar
3 large eggs
1 tsp. vanilla
½ tsp. Wilton Treatology peach flavoring
2 Tbsp. milk
1 ½ cups flour
¼ tsp. salt
Glaze
½ cup powdered sugar
¼ tsp. vanilla
½ to 1 Tbsp milk
Preheat oven to 325°F. Melt 1⁄4 cup of the butter in a small saucepan over medium; stir in 1⁄2 cup of the brown sugar. Cook, whisking constantly, until sugar has dissolved and mixture is thoroughly combined, about 1 minute. Pour mixture evenly into a Bundt pan that has been heavily greased with cooking spray. Place peach slices in an even layer on top of brown sugar mixture.
Beat cream cheese and butter with a heavy-duty stand mixer on medium speed until creamy, about 1 minute. Gradually add granulated sugar and brown sugar, beating on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until yolk disappears. Beat in vanilla and peach flavoring.
Sift together flour and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon batter carefully over peaches in prepared pan; level with a spatula.
Bake in preheated oven until a long wooden pick inserted in center of cake comes out clean, 50-60 minutes. Cool in pan on a wire rack until pan is cool enough to handle but still hot, about 25 minutes. Remove cake from pan to rack, and cool completely, about 2 hours.
Stir together powdered sugar, vanilla, and milk in a small bowl, adding more milk if needed to reach desired consistency. Drizzle over cooled cake.
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