NECTARINE CAKE RECIPE:

Preparation: 20 min; backing: 40 – 50 min

9-inch springform pan.
1 cup all-purpose flour.
2 tsp baking powder.
¼ tsp salt (rounded).
1 stick unsalted butter (softened).
¾ cup sugar.
½ tsp sugar mixed with ½ tsp grated nutmeg.
2 large eggs.
1 tsp vanilla extract.
1/8 tsp almond extract.
2 nectarines pitted and cut into ½ inch-thick wedges.

Preheat oven to 350°F with rack in the middle.
Lightly butter springform pan.
Whisk together flour, baking powder and salt.
Beat butter and ¾ cup of sugar with electric mixer until pale and fluffy.
Add 1 egg at a time, beating well after each addition, then beat in extracts.
At low speed, mix in flour mixture until just combined.
Spread batter evenly in pan, then scatter nectarines over top.
Sprinkle sugar and nutmeg mix over the fruits.
Bake until golden-brown and top is firm but tender when lightly touched (40 – 50 min).
Cake will rise over the fruits.
Cool in pan for 10 min.
Remove side of pan and cool to warm.
Sprinkle with confectioner sugar (sift through strainer).

Note: almond extract can be replaced with ½ cup of finely chopped hazelnuts.

BON APPETIT!

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All images © 2003 Emilie Chavaillaz. Reproduction without permission is prohibited. Site design © 2003 Leftwise, Inc.