1. Lay the peaches or nectarines flesh side up on Gefen Parchment Paper. Mix together brown sugar, cinnamon, and salt and sprinkle over peaches. Allow to marinate for 20 minutes.
2. Heat a large frying pan to medium-low heat and spray with nonstick cooking spray. Place peaches or nectarines skin side down and cook for five minutes, then flip. Allow to caramelize for 10–15 minutes until fruit is cooked through. Remove from pan and place on a serving plate.
3. Top with two tablespoons diced cake and drizzle with caramel sauce. Serve warm with vanilla ice cream.
4. To serve later, place cooked peaches into a pan and cover well. Keep warm on a slow cooker or the coolest spot on the hot plate. Assemble right before serving.