Nectarine Olive Oil Cake

By Jahel

Ingredients

• 1 1/2 c flour
• 1/2 t kosher salt
• 1/2 t baking powder
• 1/2 t baking soda
• 4 ripe nectarines
• 3/4 c sugar plus more for pan
• 2 eggs
• 1 t vanilla
• 3/4 c olive oil divided, plus more for pan and drizzling
• 1 t flaky sea salt

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 350°. Brush a 9 inch round cake pan with oil and line bottom with parchment paper; brush with oil and sprinkle with sugar.
Whisk flour, salt, baking powder, and baking soda in a large bowl.
Pit and roughly chop two nectarines. Purée in a blender or food processor until smooth.
Whisk sugar, eggs and vanilla in a large bowl. Whisking constantly, gradually add 1/2 cup oil. Add flour mixture in two batches, whisking until evenly incorporated. (Batter may be thick.) Fold in nectarine purée and pour batter into prepared pan.
Bake until cake is golden and pulls away from sides of pan, 28 to 30 minutes. Let cool in pan for 10 minutes. Remove cake from pan and transfer to a rack to cool completely. Cake can be made up to two days in advance. Wrapped tightly and store at room temperature.
To serve, dust cake with powdered sugar. Slice remaining two nectarines and toss with flea salt and remaining 1/4 cup of oil. Serve with nectarines and a drizzle of oil.