4 tb Butter
1/2 c  Light brown sugar
1/4 ts Grated nutmeg
2 c  Peaches; sliced thin
1 ts Fresh lemon juice
1 1/3 c  Cake flour
3/4 c  Sugar
1 3/4 ts Baking powder
1/4 ts Salt
3 tb Butter
1/2 c  Milk
1 ts Vanilla extract
1    Egg

Peach (pear, nectarine, apple, cherry) Upside-down Cake

Melt the butter in an 8-inch (20 cm) square pan. Add the brown sugar and
nutmeg and blend well. Remove the pan from the heat and arrange the peach
slices, slightly overlapping them, on the brown-sugar mixture. Sprinkle
the peach slices with lemon juice.

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

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

Bake in a preheated 375F (190C) oven for 35 minutes. Cool the cake in the
pan for five minutes and then invert it onto a serving plate; let stand for
one minute more before removing the pan. Serve warm. (Note: in my
experience, this cake does not keep very well.)