I found this recipe the same time I found the strawberry-rhubarb and thyme shortcakes. And I’m happy to say that I’m 2-2 on good recipes! It’s from Bon Appetit, via Epicurious.com. And it is G-O-O-D. Something about it tasted … southern, or something.
I had saved this recipe until nectarines are in season, but then they went on sale at Albertson’s for 99 cents per pound, and I couldn’t resist. The cake sort of has the consistency of a coffee cake, and the cinnamon-spice adds to that similarity. Still, the cake is unlike any I’ve had. It would work well with any stone fruit – plum, peach, pluot, etc.
1 stick of unsalted butter at room temperature
3/4 c. sugar
2 large eggs
1 T fresh lemon juice (about half a lemon)
1.5 tsp lemon zest (1 lemon)
1 1/4 c. self-rising flour
5 medium nectarines (about 1 3/4 lbs) – I actually only used two – cut into eight slices, or sliced medium. Don’t worry if they are not ripe – I had to carve the pit out of mine and they softened up perfectly once baked.
3/4 tsp ground cinnamon
3 T sugar
Preheat the oven to 350. Butter a spring-form 9-inch pan.
Using an electric mixer, beat the butter until fluffy, then add 3/4 c. sugar until blended. Beat in eggs, one at a time, then lemon juice and zest. Beat in flour until smooth. Spread batter into the prepared pan, you’ll have to help it cover the whole area. It will look too thin, but remember it has self-rising flour.
Arrange nectarine slices on the batter in a pattern (I just spiraled them out until there was no more room on top). Lightly press the slices into the batter.
Mix the cinnamon and remaining sugar and sprinkle it over the top. Bake on a sheet pan until golden brown and a toothpick inserted into the middle comes out clean, about 1 hour. Cut around the cake to loosen and remove the sides.
The cinnamon-sugar will have caramelized on top and your house will smell spicy and delicious. Let the cake cool a bit and serve warm or at room temperature.
I whipped up some sweet cream to serve along with it, but ice cream would also be good. Enjoy, friends!