This cake—inspired by a recipe by Florence Fabricant for The New York Times—will be the one cake you’ll turn to time and time again when you have too much ripe summer fruit hanging around the house. Just about any fruit will do. Oh, and you’re welcome!
sticks unsalted butter, at room temperature, divided
Preheat the oven to 350° F. Spray a 10-inch pan with nonstick vegetable oil spray and smear the bottom and side evenly with ¼ cup of the butter. Sprinkle the brown sugar over it, tilting the pan and tapping it gently so that it coats the butter. Set on a baking sheet and set aside.
Peel and pit the peaches and cut into ¼ inch thick slices. Arrange the peaches around the pan in a fan pattern.
In the bowl of a stand mixer fitted with a paddle attachment, combine the remaining butter and the sugar. Add the eggs, one at a time, mixing at medium speed between additions until each is completely incorporated. Sift the flour and baking powder together and add to the batter, mixing at medium-low speed until just blended. Add the fresh ginger and mix to fully incorporate. Add the vanilla and mix to blend. Gently pour the batter over the cut peaches so that it covers the entire pan.
Bake for 35 to 40 minutes, until the cake is golden brown on top, no longer jiggly in the middle, and a toothpick or cake tester inserted into the center comes out with no cake on it (it will have some sticky sugar and some fruit on it). Remove from the oven and allow to cool for at least an hour before unmolding.
To unmold, place a serving dish at least 2 inches wider in diameter than the pan over the top of the cooled cake. Pressing firmly on the plate with one hand, slide the pan side into the other hand; then, pressing firmly on both the plate and the pan, flip over, so that the whole thing ends up with the plate on the bottom and the pan on the top. Wait to unmold the cake for another 15 minutes. Replace any fruit slices that might have stuck to the pan and serve.