Despite its simplicity, this buttery one layer cake is lucious when made with ripe, local nectarines in season. And it's just as good the second day as the day it was baked. It's fun to serve this cake with fresh blackberries, as the two fruits go together so well - the blackberries become an edible garnish. As the cake bakes, the batter rises over the fruit. While this cake is not one of the most beautiful to look at, it's one of the most delicious to eat.
Nectarine Cake
Makes 8 servings
- 2 large or 3 medium nectarines, halved, pitted and cut into 1/2-inch-thick wedges
- 1 tablespoon lemon juice
- 2 tablespoons plus 1 cup granulated sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon Diamond Crystal kosher salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 8 tablespoons (1/2 cup) unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 pint fresh blackberries (optional)
1. Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-inch round cake pan (at least 2-inches deep). Line the bottom of the pan with parchment paper and butter the parchment. Dust with flour and tap out the excess.
2. In a medium bowl, toss the nectarines with the lemon juice.
3. In a small bowl, combine 2 tablespoons of sugar, cinnamon and kosher salt.
4. In a medium bowl, whisk together the flour, baking powder and fine salt.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and the remaining cup of granulated sugar at medium speed for 4 to 5 minutes, until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. At low speed, beat in the flour mixture until it is just absorbed.
6. Scrape the batter into the prepared pan and smooth the top with a metal spatula. Place nectarines, skin-side-up, over the batter. Sprinkle the top with the sugar-cinnamon mixture.
7. Bake for 45 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean.
8. Cool the cake in its pan for 15 minutes, then unmold onto a wire rack. Remove the paper, if stuck to the cake, then flip the cake onto another wire rack so that the fruit is on top. Cool completely before serving.
9. If desired, serve this cake garnished with a few fresh blackberries and pass the rest. (See headnote.)
STORAGE: Keep the cake at room temperature, covered loosely with foil, for up to 2 days.
