8-inch Springform Pan with Removable Bottom (3 inch tall sides)
1lbripe fresh peaches, or frozen and thawed peaches(about 3 large peaches)
½cupdark brown sugar
1 ⅛cupsgranulated sugar
1tspfresh lemon zest
1 ½cupsall-purpose flour,spooned and leveled
½tspcoarse Kosher salt(if using table salt, use half the amount)
Preheat the oven to 350. Grease an 8-inch spring form cake pan with non-stick spray and line the bottom with parchment paper. Arrange an oven rack in the center of the oven.
Peel and pit the peaches, then slice into 1/4 inch thick slices. Arrange the peach slices in the bottom of the pan. Sprinkle with the brown sugar, and then drizzle with the 4 tablespoons melted butter.
In a large bowl, whisk together the 1/2 cup melted butter with the granulated sugar, eggs, vanilla, milk, sour cream, lemon zest and lemon juice, until smooth.
Separately, sift together the flour, salt, baking powder, cinnamon and spices. Add the dry ingredients to the wet, and whisk together briefly, just to combine, until mostly smooth.
Pour the cake batter over the peaches. Bang the pan several times on the counter to settle the batter around the peaches.
Bake for about 70 minutes, until a sharp knife in the center comes out clean. Cool the cake in the pan for 10 minutes, then invert onto a plate or cake pedestal and let cool for several hours. Serve warm, or at room temperature, with freshly whipped cream.
After cooling the cake completely, it should be covered and stored in the refrigerator for up to 3 days.