Fresh nectarines sink into a light and airy batter that when baked results in a buttery, perfectly crumbly dessert that is Summer on a plate.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Rounded 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup plus 1/2 tablespoon sugar, divided
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 nectarines, pitted and cut into 1/2-inch-thick wedges
- 1/2 teaspoon grated nutmeg
- Serve with: fresh whipped cream or vanilla ice cream (or both!)
Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
In a medium bowl, whisk together flour, baking powder, and salt.
Add all the butter and ¾ cup sugar to the bowl of stand mixer. Beat together until pale and fluffy, about 5 minutes. Slowly, add eggs 1 at a time, beating well after each addition, then add vanilla extract. At low speed, mix in flour mixture until just barely combined. Just barely beating until the flour mixture is incorporated will make the cake light and airy.
Spread batter evenly in springform pan, then lay the nectarines in a single layer on top of the batter. In a small bowl, stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle evenly over top.
Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit, so don’t worry if you don’t see the nectarines), 45 to 50 minutes.
Cool in pan 10 minutes. Remove side of pan and cool to warm.
Serve with fresh whipped cream or a scoop of vanilla ice cream.
Recipe from Epicurious