4 lg. ripe peaches
3 tbsp. butter, melted
1 c. packed brown sugar, divided
1 1/2 c. unsalted butter, at room temperature
1/2 c. sugar
3 eggs, separated
1 tsp. vanilla
1 1/2 c. flour
4 oz. ground walnuts
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
4 oz. chopped walnuts

Blanch peaches 30 seconds; plunge into cold water, drain, and peel. Cut each peach into 6 slices. Grease a 9-inch cake pan. Spread melted butter on bottom of pan and sprinkle 1/2 cup brown sugar over butter. Arrange peach slices on top of brown sugar. Preheat oven to 375 degrees.

Cream butter with remaining sugars; add egg yolks, one at a time. Beat in vanilla. Combine flour, ground walnuts, cinnamon, nutmeg, ginger, and salt in a small bowl. Stir dry ingredients into butter mixture, one cup at a time. Mix in chopped nuts.

Beat egg whites until stiff and fold into batter; it will be thick. Spoon over peaches in pan. Bake for 1 hour 15 minutes. Cool 10 minutes and turn over onto serving plate. Sprinkle powdered sugar on top.