Much to your disbelief, this is not a diet cake. I know, the peaches are deceptively healthy-looking and I was just boasting to my husband how much vitamin C they have. "Gooey" is kind of a dead giveaway though and it's not like I can or want to hide this recipe from you.

Weeks ago, I posted my favorite links of the week (I've stopped doing this because it doesn't seem all that popular. Let me know if you feel otherwise) and one of them led to this recipe. I've made it at least a half dozen times since and I have NEVER made a cake that many times unless I was being paid to make it over and over again. At first, I felt the original was so damn good I didn't want to touch it. Then we entered summer and the season in all of its glory started throwing stone fruit in my face. Juicy, sweet, just perfectly tart peaches are the perfect addition to this can't-stop-eating-it dessert.

And you've been forewarned: this makes a lot of cake, so if you don't intend to share it you'll be really sad about that upcoming vacation that requires wearing a bathing suit all the time. I share this with you based on personal experience. But it is sooooooo worth it and you can eat a couple squares and pawn the rest off on your worst enemy who will then turn into your best friend because it's that good.

yields ~ 30 2x2" squares
adapted from Smitten Kitchen via David Lebovitz

Bottom layer:
1 1/2 cups (190g) all-purpose flour
2 tsp baking powder
1/4 tsp kosher salt
8 Tbs (115g) unsalted butter, room temperature
1/2 cup (90g) packed light brown sugar
1 large egg, room temperature
1/4 cup (60 ml) whole milk
3 ripe peaches (about 1 lb), peeled, quartered then sliced into thirds

Gooey top layer:

1/4 cup (60 ml) brown rice syrup or light corn syrup

1/4 cup (60 ml) whole milk
1 Tbs vanilla extract
12 Tbs (170g) unsalted butter, room temperature
3/4 cup (140g) packed light brown sugar
1 1/4 cups (155g) all-purpose flour, sifted

2 Tbs sugar
1 1/2 tsp ground cinnamon

Preheat the oven to 350ºF.
Butter a 9x13" pan and line with parchment with overhanging sides (see picture above). Butter the parchment and the sides well.

For the bottom layer:
Sift the flour, bp and salt - set aside.
In a standing mixer, cream the butter and brown sugar until light and fluffy, about 2 minutes.
Scrape down the sides and add the egg. Mix until well combined.
Alternate the dry and wet ingredients, starting and ending with the dry (1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry), scraping down the sides in between each addition. Do not over mix.
Spread the mixture on the bottom of the prepped pan and evenly spread the mixture from corner to corner using an offset spatula.
Evenly lay the peach slices on top of the cake.

For the gooey layer:
No need to wash the mixing bowl.
Cream the butter and light brown sugar until light and fluffy, about 2 minutes.
Meanwhile, combine the syrup, milk and vanilla - stir to combine well.
Scrape down the bowl, add the egg and mix until well combined.
As with the bottom layer, alternate between the flour and wet ingredients, ending with the dry ingredients. Do not over mix.
Carefully spoon and spread the mixture over the peach layer.
Sprinkle the cinnamon sugar mixture evenly over the top.
Bake in the preheated oven for 24-25 minutes, rotating halfway, until the top is just set with the tiniest amount of jiggle in the center. If it's too jiggly, it'll be runny, but if you bake it too long it won't be gooey.
Completely cool on a cooling rack before slicing.


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