If you’re using frozen peaches, just pop two 10-ounce bags into the fridge the night before to thaw, or leave them out at room temperature for about 3 hours. While you wait, place 6 tablespoons of unsalted butter in the bowl of a stand mixer (or a large bowl if you're using a hand mixer) and let it sit out to soften at room temperature.

Start by letting the thawed peaches drain in a colander set over a bowl or in the sink. If you're using fresh peaches, slice them up! Just cut them in half, remove the pits, and slice about TK pounds into ½-inch wedges. No need to peel—just aim for around 3 cups.

Preheat your oven to 375ºF and move a rack to the center. Grab a 9-inch round cake pan (make sure it’s at least 2 inches tall) and coat it with cooking spray.

Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Once melted, add ½ cup packed dark brown sugar and a pinch of kosher salt. Whisk it all together until smooth and bubbly—this takes about 2 minutes. Add your peach slices and cook for about 3 more minutes, stirring gently, until the peaches release their juices and the sugar becomes a lovely syrup.

Pour everything into your prepared cake pan, spreading the peaches out evenly across the bottom.

In a medium bowl, whisk together ¾ cup cake flour, ¾ cup all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon ground nutmeg, and the remaining ¼ teaspoon kosher salt.

In a large mixing bowl, add 1 cup granulated sugar to the softened butter. Beat with the paddle attachment on medium speed until it’s fluffy and light—about 2 minutes. Add in the eggs one at a time, making sure the first egg is fully mixed in before adding the next (about 1 minute total).

Measure out ¾ cup buttermilk. Turn your mixer down to low and work in stages: add ⅓ of the flour mixture, then half of the buttermilk, then another ⅓ of the flour, followed by the rest of the buttermilk, and finish with the last of the flour mix.

Add ¾ teaspoon vanilla extract and beat just until it’s all mixed together. Pour the batter over the peaches in the cake pan and smooth it out evenly.

Bake for 40 to 45 minutes, or until the top is a deep golden brown and a toothpick inserted in the center comes out clean. If the top starts browning too quickly, just lay a sheet of foil loosely over the cake.

As soon as it’s out of the oven, run a butter knife or offset spatula around the edge of the pan. Place a serving platter over the top of the cake pan. Using oven mitts, carefully flip the cake over and tap the bottom of the pan gently to help the peaches release. Lift off the pan slowly. If any peaches stick to the pan, just place them back on top of the cake—no one will ever know!

Let the cake cool for about 15 minutes if you want to serve it warm, or let it cool completely to enjoy at room temp. Either way—yum!