PEACHES AND CREAM UPSIDE-DOWN CAKE

To celebrate summer peaches, I make them the star of this cake, with big fat wedges bound by a vanilla cream batter. Sprinkling pecans on top after baking keeps them crisp, but they’re an optional indulgence, as is the whipped cream.

makes one 9-inch cake

no nuts

• Unsalted butter, for the pan
• ¾ cup plus 1 tablespoon (169 g) sugar
• 1½ pounds (566 g) ripe peaches (3 large), quartered and pitted
• 1 cup (144 g) white whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• ½ cup (116 g) heavy cream
• Chopped pecans, toasted, for topping (optional)
• Whipped cream, for topping (optional)

1. Position a rack in the center of the oven and preheat to 350°F. Butter a 2-inch-deep 9-inch round cake pan, line the bottom with parchment paper, and butter the parchment.

2. Sprinkle the 1 tablespoon sugar evenly over the bottom of the prepared pan. Arrange the peach quarters, cut side down, in a ring around the edges, spacing them ½ inch apart. Don’t put any peaches in the center.

3. Whisk the flour, baking powder, and salt in a medium bowl. Beat the eggs in a large bowl with an electric mixer on medium speed until smooth. Gradually add the remaining ¾ cup (156 g) sugar, then raise the speed to medium-high and beat until the mixture is pale yellow, light, and tripled in volume. Beat in the vanilla, then reduce the speed to low and gradually add the flour mixture. As soon as all traces of flour disappear, gently fold in the cream by hand. Pour the batter over the peaches and gently spread in an even layer.

4. Bake the cake until a toothpick inserted in the center comes out clean, about 45 minutes.

5. Cool in the pan on a wire rack for 20 minutes. Run a thin-bladed knife between the edges of the cake and the pan. Center a large flat serving plate over the pan, grip the plate and pan together, protecting your hands with oven mitts or kitchen towels, and flip over together. Lift the pan off the cake and discard the parchment. Cool completely on the plate.

6. If you’d like, top the cake with pecans and whipped cream to serve.

MAKE AHEAD

The cake is best the day it’s made.