Peach and Pecan Upside-Down Cake

Melt butterin medium saucepan over medium heat.

Add brown sugar; whisk until sugardissolves, about 1 minute.

Pour mixture into9-inch-diameter cake pan with 2-inch-highsides; spread evenly over bottom of pan(layer will be thin). Arrange pecan halves,side by side with round sides down, in circlearound outer edge of pan bottom. Arrangepeach wedges, slightly overlapping, insidecircle of pecans, covering pan bottom. Setaside while making cake batter.

Position rack in center of oven;preheat to 350°F.

Combine first 6 ingredientsin processor. Blend until nuts are finelyground. Using electric mixer, beat sugarand butter in large bowl until butter is palein color, about 4 minutes.

Whisk eggs andvanilla in small bowl until well blended.

Addegg mixture to butter mixture, 1 tablespoonat a time, beating until well blended aftereach addition.

Add flour mixture in 3additions alternately with milk in 2 additions,beating just until blended after each addition.Drop batter by large spoonfuls atop pecansand peaches in pan; spread evenly andgently with offset spatula or rubber spatula.

Bake cake until golden brown andtester inserted into center comes out clean,about 55 minutes.

Transfer cake to rack;cool in pan 25 to 30 minutes (do not coollonger or peach layer may stick to pan). Runsmall knife around sides of cake to loosen.

Place serving platter atop cake pan. Using oven mitts, firmly hold cake pan and plattertogether and invert cake onto platter.

Letcake rest 1 minute, then very slowly liftoff pan. If necessary, rearrange any peachwedges or pecans that may have becomedislodged.

Let cool to room temperature.

Cut cake into wedges.

Serve withvanilla ice cream or whipped cream.