Peach and Pecan Upside Down Cake

Name: Peach and Pecan Upside Down Cake
Yield: 8 to 10 Servings
Ingredients: 1/4 cup (1/2 stick) unsalted butter; 1/2 cup (packed) golden brown sugar; 40 (about) pecan halves (about 3 ounces); 2 medium peaches (about 7 ounces each), peeled, halved, pitted, each half cut into 6 wedges; 1 1/2 cups unbleached all purpose flour; 1/2 cup pecans; 1 teaspoon baking powder; 3/4 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup sugar; 1/2 cup (1 stick) unsalted butter, room temperature; 2 large eggs; 2 teaspoons vanilla extract; 1/2 cup whole milk; Vanilla ice cream or sweetened whipped cream; 9-inch-diameter cake pan with 2-inch-high sides

By Cindy MushetPhotography by Nigel Cox

June 8, 2009

Recipe notes