This is gonna blow a few of you away. I am from south central texas, I should LOVE peaches. But guess what? I don’t love peaches. The fuzz just does me in and makes my tongue feel icky. Enough so that I can’t see past it to truly enjoy the sweetness of that perfect musky fruit. I’m fortunate that God invented nectarines. Yes, they are a little more tart than a peach, but that smooth skin makes them the perfect summer fruit to me. I did a little digging for what I could do with some nectarines and decided to give this recipe a try, it was suuuuuuuper tasty! I will make it a couple more times before summer’s end.
1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup sugar
1 Tablespoon Turbinado sugar, for sprinkling on top of cake (i actually used baker’s sugar crystals because I didn’t have turbinado)
2 large eggs
1 teaspoon pure vanilla extract
1/4 tsp ground cinnamon
2 nectarines, pitted and cut into 1/2-inch-thick wedges
1/2 teaspoon grated nutmeg
Preheat oven to 350°F with rack in middle. Lightly oil 9″ springform pan.
In a medium bowl, whisk together flour, baking powder, salt, cloves, and cinnamon.
In a large bowl, beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extract. At a low speed, mix in flour mixture until just combined. Spread batter evenly in pan, then scatter nectarines over top. Sprinkle the turbinado sugar on top.
Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool.
I loved it on it’s own, it’s a little savory with the cinnamon and nutmeg. Scott said it would have been perfect warm with some vanilla bean ice cream. Regardless, it’s a hit in this house! Yum.