1.5 cups self-rising flour
1 cup granulated sugar
½ t ground nutmeg
½ t vanilla
¼ t kosher salt
3 large eggs
½ cup whole buttermilk at room temperature
¾ cup unsalted butter, softened and divided
1 cup firmly packed light brown sugar
1 ¼ cup ¼-inch thick sliced peeled fresh peaches (about 2 medium peaches)
1. Preheat oven to 350° F. Butter and flour a 9-inch round cake pan.
2. In bowl of a stand mixer fitted with the paddle attachment, whisk together flour, granulated sugar, nutmeg and salt. Add eggs, buttermilk and vanilla, and beat at medium-low speed until smooth. Add ½ cup butter. Continue to beat to combine.
3. Place remaining ¼ cup butter in the prepared pan. Place pan in oven until butter is melted, two to three minutes. Sprinkle brown sugar over melted butter. Top with peaches, arranging as desired in a single layer. Spoon batter over peaches, smoothing top with a spatula or back of a measuring cup.
4. Bake until a wooden pick inserted in center comes out clean, 40-50 minutes, covering with foil after 30 minutes to prevent excess browning. Run a knife around edges of pan to loosen cake. Invert cake onto a serving plate and let cool slightly. Serve warm or reheat briefly before serving.
Leslie Philip, chief egg breaker and owner of Thyme & Place Cafe in Southern Pines, can be reached at 910-684-8758 or firstname.lastname@example.org .