¼ pound unsalted butter, softened, plus more for greasing the pan
3 large, ripe peaches
1 ½ cup sugar
1 tsp. lemon juice
1 cup flour
¾ teaspoon baking powder
¼ teaspoon ground nutmeg
Pinch of salt
¾ cup crème fraiche or whipped cream for garnish
DirectionsHeat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round parchment paper and spray with non-stick spray as well.
Pit the peaches and cut into slices about ½ inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
Combine ¾ cup of the sugar with ¼ cup of water and lemon juice in a small saucepan. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
In a medium bowl, sift together the flour, baking powder, nutmeg and salt. Set aside.
In another medium bowl, beat together the butter and remaining ¾ cup of sugar until light. Beat in the eggs one at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve cake warm or cooled to room temperature. Serve with crème fraiche or whipped cream. Enjoy!
Note: If the caramel hardens by the time you spread the batter on top of the peaches, don’t worry, it will melt by the time it comes out of the oven.