fruit cake

1 stick unsalted butter, at room temperature, plus more for the pan
1 1/2 cups sugar
2 peaches, pitted and cut into 6 wedges each
2 apples, cut into wedges
sliced strawberries
1 1/2 cups flour
1/2 cup whole walnuts
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 tsp vanilla extract
3/4 cup milk

1. Preheat the oven to 350 F. Butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the pan and coat the bottom. Arrange the fruit wedges in the bottom of the pan in a single layer, cutting to fit if needed.
2. Combine the flour, walnuts, baking powder and salt in a food processor and pulse until the walnuts are finely ground.
3. Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer until light and fluffy. Add the eggs, one at a time, beating after each. Beat in the vanilla extract. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
4. Spread the batter evenly in the pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely.