Peach & Pecan Upside Down Cake

Serves 8

Upside-down cakes are a show-stopping dessert, and this one is no exception. Browned butter adds a rich, nutty depth that pairs beautifully with ripe summer peaches and toasty pecans. Look for freestone peaches that give just slightly when pressed; they'll hold their shape in the oven without turning mushy. This cake is lovely served warm with a dollop of whipped cream, crème fraîche, or vanilla ice cream.

2 small ripe peaches (or 1 large)
1/2 cup pecan pieces
1 1/4 cups sugar, divided
12 tablespoons unsalted butter, plus more for the pan
1/2 teaspoon lemon zest
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 eggs
1/2 cup sour cream

Preheat the oven to 350°F. Generously butter a 9-inch round cake pan. Line the bottom with a round of parchment paper and butter the parchment as well.
Pit the peaches and cut into ½-inch thick slices. Arrange the slices in a pattern on the bottom of the prepared pan, then scatter the pecan pieces around and between the peaches.
Brown the butter: Melt the 12 tablespoons unsalted butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns light brown and smells nutty, about 4 to 5 minutes. Immediately pour into a medium mixing bowl and set aside. Wipe out the saucepan.
Make the caramel: Combine ½ cup of the sugar with ¼ cup of water in the saucepan. Cook over medium-high heat without stirring until the mixture turns a deep amber color, about 10 minutes (or to 350°F on a candy thermometer). Remove from heat immediately and carefully pour the caramel over the peaches and pecans in the cake pan.
In a medium bowl, whisk together flour, baking powder, nutmeg, and salt.
Add the lemon zest and remaining 3/4 cup sugar to the bowl with browned butter and whisk to combine. Whisk in eggs, one at a time, then sour cream. Add the flour mixture and stir just until combined. Spread the batter evenly over the caramel layer.
Bake in the preheated oven until the cake is set and a toothpick inserted into the center comes out with just a few moist crumbs, about 25-27 minutes.
Let the cake cool in the pan for 5 minutes, then run a knife around the edges to loosen. Place a 10-inch plate or platter face-down on top of the pan and, in one confident motion, invert the cake onto the platter. If any peaches or pecans stick to the pan, carefully lift them off and arrange them on top. Serve warm or at room temperature.

Note: The caramel moves fast once it starts to color. Keep a close eye on it in the last couple of minutes and don't walk away. If you don't have a candy thermometer, a deep amber color is your cue to pull it off the heat. The cake can be made several hours ahead and left at room temperature; simply reheat gently in a low oven if you'd like to serve it warm.