Peach Upside Down Cake

Coo king spray

13 tablespoons ( 183 g) unsalted butter, divided

5 ounces (141g) light brown sugar (about ⅔ cup)

1 pound ( 454 g) ripe but firm peaches, peeled, halved, pitted, and cut into ¾-inch wedges, or 12 ounces (340g) frozen sliced peaches, thawed and drained

1 cup granulated sugar (7 ounces; 198 g)

2 large eggs

7 ½ ounces bleached cake flour (213g; about 1 ⅔ cups), such as Swan’s Down

2 teaspoons ( 8 g) baking powder

1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume

¾ teaspoon ground cardamom, plus more for sprinkling, if desired

¾ cup ( 177 ml) whole buttermilk

Whipped cream (optional), for serving

Directions at seriouseats.com

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