This recipe was adapted from Florence Fabricant and the New York Times

INGREDIENTS

• 1 stick unsalted butter softened, plus more for greasing the pan

• 3 large ripe peaches or nectarines

• 1 1/4 cup sugar (250 grams)

• 1 cup AP flour (128 grams)

• 3/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon vanilla

• 3 eggs

• Whipped Cream or Vanilla Ice Cream for serving

Step 1

Heat oven to 350 degrees. Butter a 9-inch cake pan. Line the bottom of the pan with a round of parchment paper and butter that as well.

Step 2

Pit the peaches and cut into 1/2-inch thick slices and toss them with the cinnamon. Arrange the slices in a pattern on the bottom of the pan.

Step 3

Combine 1/2 cup of sugar with 1/4 cup of water in a small saucepan. Cook over medium-high heat until the mixture turns amber. Be very careful as the mixture is VERY HOT! The process will take about 10-12 minutes. Remove from the heat and pour the caramel evenly over the peaches.

Step 4

In a medium bowl, sift together the flour, salt, baking powder and nutmeg, and set aside.

Step 5

In another medium bowl, beat together the butter and remaining 3/4 cup of sugar until light. Add the vanilla and beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.

Step 6

Bake for 30-35 minutes (my oven took the full 35 minutes). Test with a wooden toothpick until it comes out clean. remove from the oven and set on a cooling rack for about 10 minutes. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peaches stick to the pan, lift them out and replace them on top of the cake. Serve the cake warm or cooled to room temperature with whipped cream or ice cream on the side.