Okanagan Peach cake

1 1/2 cups all-purpose flour
1  tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Pinch nutmeg
1/2 cup butter, softened
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
2/3 cup sour cream
2 firm ripe peaches , peeled, pitted and cut in 6 pieces each
1 tbsp icing sugar

Whisk together flour, baking powder, baking soda, salt and nutmeg.

In large bowl, beat butter with brown sugar until well combined. Beat in
eggs, 1 at a time, beat in vanilla. Stir in sour cream until smooth.

Stir in flour mixture just until smooth; scrape into greased 9-inch (2.5 L)
springform pan. Spread batter evenly in pan; smooth top.

Arrange peach slices over batter in circle around the edge of pan. Bake in 350° F(180° C)
oven until cake tester inserted in centre comes out clean, about 50 minutes.
Let cool in pan on rack for 10 minutes. Transfer cake to rack; let cool completely. Dust with icing sugar.

Recipe taken from Canadian Living magazine July 2011.

Note: it came out very moist and fluffy and not very sweet . I used 3 peaches and I think even 4 peaches would have been fine.It had this very delicate peach flavor I really liked it and I thought it could be done using pineapple or pear slices.