Any combination of stone fruits works well for this simple, summery cake. I love it made with plums, nectarines, and apricots, or a combination of all. I love no-fuss desserts, and this one will delight everyone served plain or with a large dollop of whipped cream. It’s best served at room temperature, and frankly, even better the day after it is made. I often serve it as a rustic dessert, but really, it would be delicious for breakfast with yogurt. Makes one 9-inch square cake 2 sticks (1 cup) unsalted butter, at room temperature 4 large eggs, at room temperature 1/2 cup granulated sugar 2 tablespoons lemon juice 1 cup almond flour 1/2 cup almond meal 2 teaspoons baking powder 3/4 teaspoon salt 8 ripe peaches, pits removed and sliced into four or six slices (see Note) Preheat the oven to 350 degrees F and butter a 9-inch baking dish. …