Preheat the oven to 375˚.

Arrange the peaches & nectarines into the bottom of a baking dish. Add on top of the fruits: cornstarch, brown sugar, ginger powder, cinnamon powder, lemon zests, and juice.

Mix everything together by hand or with a spoon (I rather use my hand) in the dish until well incorporated.

In a large bowl combine the flour, baking powder, salt, ginger, cinnamon & sugar. Whisk until well incorporated.

Add the diced butter, and work it into the flour by breaking it down with the tips of your fingers. The butter should become small pebbles almost fully incorporated into the flour mix.

Make a well in the flour mix.

Add buttermilk and vanilla extract into the well. With a spatula or wooden spoon, stir together well until a loose dough forms.

Spoon the cake batter RANDOMLY on top the fruit mixture. The batter and fruits should look like a checker board. Sprinkle the batter with some sugar.

Bake in the oven for about 45 minutes, or until the cakes are golden brown.

Serve hot, warm or cold with a scoop of vanilla ice cream.