Ingredients
- Topping
- 1/4 cup (1/2 stick, 2 ounces) unsalted butter
- 1/2 cup (3 1/4 ounces) light brown sugar
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cinnamon
- 2 large (12 to 14 ounces) ripe nectarines
- 2 teaspoons (1 ounce) lemon juice
- Cake
- 1 1/3 cups (5 1/2 ounces) Unbleached All-Purpose Flour
- 3/4 cup (5 1/4 ounces) sugar
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons (1 1/2 ounces) butter
- 1/2 cup milk
- 1 teaspoon vanilla or almond extract
- 1 large egg
Preparation
Step 1
Topping: Melt the butter, and mix with brown sugar, nutmeg and cinnamon. Spoon the mixture into an ungreased 8 x 8-inch square baking pan. Preheat the oven to 375F.
Cake: Slice the nectarines 1/4-inch thick. Lay the slices into prepared pan, and sprinkle with lemon juice. Set aside.
In a large mixing bowl, cream the butter and sugar, then beat in the milk, egg, and vanilla or almond extract. Stir in the flour, baking powder and salt. Gently pour the batter over the fruit in the pan.
Bake the cake for 45 minutes, or until the cake begins to pull away from sides of pan, and springs back to the touch. Remove from the oven, and cool for 5 minutes in the pan. Invert the pan onto a serving platter, and let it sit 1 minute more before removing pan. If any fruit sticks to the pan, use a spatula to carefully scrape it off and replace it on the cake. Serve warm, with whipped cream or ice cream, if desired.