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1
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.
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2
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.
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3
Pour batter over peaches in pan, covering peaches completely and smoothing batter with spatula or back of spoon.
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4
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.
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5
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.
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6
Run thin knife around edges of pan to loosen cake. Place serving plate upside down over pan; turn plate and pan over. Remove pan.
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