5 tbsp butter
4 tbsp light brown sugar
1 tsp grated nutmeg
2 cups peaches, sliced thin
1 tsp fresh lemon juice
1 1/3 cups cake flour
3/4 cup sugar
1 3/4 tsp baking powder
1/4 tsp salt
3 tbsp butter
1/2 cup milk
1 tsp vanilla extract
1 egg


Preheat oven to 375° F.

1. Melt the 5 tablespoons of butter in an 8 inch round cake pan. Add brown sugar and nutmeg and blend well.

2. Remove pan from heat and arrange the peach slices, slightly overlapping them on the brown sugar mixture. Sprinkle peaches with lemon juice.

3. Sift flour with sugar, baking powder and salt. Stir the butter to soften it then mix with the flour mixture, milk and vanilla extract. Mix until flour is dampened.

4. Beat batter for two minutes with an electric mixer at medium speed or beat 300 strokes by hand. Add egg and beat for one minute longer with mixer or 150 strokes by hand. Pour batter over the peaches.

5. Bake for 35 minutes

6. Cool cake in pan for five minutes and then invert it onto a serving plate; let stand for one minute more before lifting off the pan.

Makes: 1 (8 inch) cake