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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This can also be made with white nectarines, or about six large plums or pluots. It's great with ice cream or whipped cream. Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature |
3/4 cup plus 3 tablespoons sugar |
2 large eggs |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons finely grated lemon peel |
1 1/4 cups self-rising flour |
5 medium nectarines (about 1 3/4 pounds), halved, each half cut into 4 slices |
3/4 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350°F. Generously butter 9-inch-diameter springform pan. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add 3/4 cup sugar and beat until blended. Beat in eggs 1 at a time, then lemon juice and lemon peel. Beat in flour until smooth. Spread batter evenly in prepared pan.
2. Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. Mix cinnamon and remaining 3 tablespoons sugar in small bowl. Sprinkle over cake.
3. Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour (50 minutes for plums or pluots). Cut around cake to loosen; remove pan sides. Serve cake slightly warm or at room temperature.
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