Ingredients
1
tablespoon butter
2
tablespoons packed dark brown sugar
2
cups sliced fresh peaches (3 to 4 medium)
1/2
cup granulated sugar
1/3
cup milk, at room temperature
1/3
cup plus 2 tablespoons canola oil
1 1/2
teaspoons vanilla
1
egg, at room temperature
1
cup Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
Preparation
Heat charcoal grill. Grease bottom only of 8-inch square pan with butter (discard any unused butter). Sprinkle brown sugar evenly in bottom of pan. Arrange peaches in single layer over brown sugar.
In large bowl, stir together granulated sugar, milk, oil, vanilla and egg until sugar is completely dissolved. Beat in flour, baking powder and salt until well blended.
Pour batter over peaches in pan, covering peaches completely and smoothing batter with spatula or back of spoon.
Fill 8-inch square foil pan halfway with water. Place in bottom of grill; arrange hot coals around pan. Place grill rack on grill. Place cake pan on rack directly over pan of water. This will allow cake to cook evenly over indirect heat.
Cover grill, leaving vents open. Bake cake 40 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 45 minutes.
Run thin knife around edges of pan to loosen cake. Place serving plate upside down over pan; turn plate and pan over. Remove pan.
