Peach Brown Butter Pudding Cake

This is a variationon a southern pudding cake, loaded with fresh fruit, served warm with whip cream or vanilla ice cream. You can top with slivered almonds or not, depending on your crowd. I had this at a friends' house and a fellow guest made it, but cooked it on site. The goos news is that it bakes while you are having dinner, and it should be quite browned ideally. 3 cups fresh nectarines or peaches in 1/2-inch slices, or a combination about 1 pound 5 ounces sugar (about 3/4 cup) 1 teaspoon lemon juice 4 tablespoons unsalted butter 3 ounces flour (about 3/4 cup) 1 ½ teaspoons baking powder ⅛ teaspoon salt ¾ cup buttermilk ¼ cup sliced almonds ¼ teaspoon freshly grated nutmeg 2 tablespoons Demerara sugar Heat the oven to 350 degrees. In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes. Pour the brown butter into an 8-inch-by-8-inch baking dish. In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter. Scatter the nectarine slices and juice on top of the batter without stirring. Sprinkle with the almonds, nutmeg and Demerara sugar. Bake until golden brown, 50 to 55 minutes. Transfer the pan to a wire rack to cool. Serve warm.