1 cup AP flour
1 teaspoon baking powder
1 teaspoon cinnamon (I used a little bit more)
1/4 teaspoon salt
1 3/4 sticks (14 T) unsalted butter, room temp (I actually used 3/4 stick margarine and 1 stick butter)
1 cup minus 2 T sugar
1/4 cup chopped pecans
3 peeled, pitted, and sliced peaches
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk Preheat oven to 350 degrees F. Whisk together flour, powder, cinnamon, and salt.
Melt 6 T (3/4 stick) butter in small saucepan. Stir in 6 Tablespoons of sugar. Continue to cook and stir until boiling. Remove from heat and pour evenly in a 8X2 round cake pan. Sprinkle the nuts in the butter and arrange the peaches on top in a ring-like fashion.
Using a mixer, beat the stick of butter until smooth. Add the 1/2 cup sugar and continue to beat until pale (around 3 minutes). Add the eggs on at a time and beat for 1 minute after each addition. Pour in vanilla. Reduce speed to low and add half of the dry ingredients. Mix in milk then add the rest of the dry ingredients.
Spoon the batter over the peaches and smooth with a spatula. Bake for 40-45 minutes. Let this set for 30 minutes before flipping out so that juices settle in the cake. I actually left mine in the pan overnight, until lunchtime and it was great! We served it with cool-whip but it would be good alone, with ice cream, or with a glaze from jam.