Peachy Pound Cake

Preheat the oven to 350°F. Butter a 9″ springform pan and line the bottom with parchment paper.

For the peaches, in the bowl of an electric mixer fitted with the paddle attachment, or using a hand mixer, beat butter with sugar until fluffy, about 2 minutes. Spread the butter and sugar mixture evenly over the parchment paper in the bottom of the pan. Arrange the peach slices in the pan and set aside.

For the batter, in the bowl of an electric mixer fitted with the paddle attachment, or using a hand mixer, beat the butter, sugar and vanilla on medium speed until fluffy and light in color, about 4 minutes, scraping down the sides as needed. Add the eggs one at a time, until combined. Turn the mixer to low speed and add the flour and salt and beat until just combined.

Pour the batter over the peaches in the springform pan and smooth the top with a spatula. Place the springform pan on a baking sheet to catch any drips, and bake until the cake is golden and a toothpick inserted in the center comes out clean, about an hour. Leaving the cake in the pan, transfer the cake to a wire rack for about 15 minutes. Open the springform pan and invert the cake onto the rack to cool completely.

Serve with ice cream or whipped cream. The cake can be kept at room temperature, covered in plastic, for up to 3 days, or frozen for up to two months.