What a delicate cake – so delicious and simple! I adapted this slightly from the recipe printed in Gourmet. In my next mid-life crisis, I am going to learn how to photograph food. Hopefully as the posts go on, I will learn this seemingly difficult skill.
10/10/10 Update…ok, I have updated the picture – yes, I am going through my mid-life crisis…still learning to photograph food though, although getting better.
- 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
- 1/8 teaspoon pure almond extract
- 2 nectarines, pitted and cut into 1/2-inch-thick wedges
- 1/2 teaspoon cinnamon
Equipment: a 9-inch springform pan
Whisk together flour, baking powder, and salt.
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 extracts. At low speed, mix in flour mixture until just combined.
Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over 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 to warm.