• 1/4 lb unsalted butter - softened
• 3 large ripe peaches
• 1 1/4 (1/2+3/4)cup sugar
• 1 cup unbleached all-purpose flour (5 oz.)
• 3/4 tsp baking powder
• 1/4 tsp nutmeg
• 3 eggs
• 3/4 cup creme fraiche for serving - optional

1. Heat oven to 350 deg. Butter 9“ cake pan, line bottom with parchment, butter or non-stick spray.
2. Pit peaches and cut into 1/2” thick slices. Arrange in pattern in bottom of pan using pieces for complete fill.
3. Combine 1/2 cup sugar with 1/4 cup water in small saucepan. Cook over med-high heat until mixture turns amber, 10-12 min. Pour over peaches in cake pan.
4. In small-med bowl whisk flour, baking powder and nutmeg.
5. In medium bowl beat together butter and remaining 3/4 cup sugar. Beat in eggs one at a time. Stir in flour mixture until just combined. Spread evenly over peaches.
6. Bake for 35-45 minutes or until entire cake has set when shaken. Cook time is impacted by the amount of peaches with more peaches, more time.
7. Cool pan on wire rack for 30 min. Over protected surface invert onto serving plate and lift off pan. Place drips and fruit stuck onto pan on top of cake and smooth.
8. Allow cake to cool for 20 min. or longer before serving.

Serves: 8   Total cook time: 45 min.
Source: NYT cooking app