Nectarine Golden Cake

This is one of those great quick and easy cakes that takes no time to put together. The result is a light, slightly but not too sweet cake with just the right amount of fruit. It's so good just out of the oven but I'm sure it would be equally great with a scoop of vanilla bean ice cream for a late night snack!
It's a recipe from Gourmet Magazine from September 2009 and it's my contribution for Gourmet unbound for this month.
The only change I made was that I used peaches rather than the nectarines because that's what I had on hand. Any stone fruit would work here.



Begin by whisking the dry ingredients.

In a mixer bowl, beat the butter and sugar til it's pale, about 2 minutes.

Then add the eggs, one at a time, beating well after each addition.

Add in the vanilla and almond extracts . The mixture may look curdled at this point but it's okay.

With the mixer on low speed, add in the dry ingredients til just incorporated.

Then pour the batter into your prepared springform pan and spread out evenly.

Arrange the cut fruit over the top and sprinkle with the nutmeg and sugar.

Then bake for about 50 minutes or til the top becomes nicely golden brown and it's firm but tender when lightly touched, especially in the middle which took longer to feel firm than the outer edges.

It will puff up while baking ( like my oven shot!) and the batter gets all around and over the fruit.

Cool the cake in the pan for about 10 minutes.

Then remove the outer side of the pan and serve warm.

Nectarine Golden Cake ( from "Gourmet Magazine Sept. 2009 issue)

Preheat oven to 350. Butter a 9" springform pan.

1 cup AP flour

2 tsp. baking powder

Rounded 1/4 tsp. salt

1 stick unsalted butter, softened

3/4 cup plus 1/2 tsp. sugar, divided

2 large eggs

1 tsp. vanilla

1/8 tsp. almond extract

2 nectarines, pitted and cut into 1/2" wedges ( I used 2 peaches, peeled)

1/2 tsp. freshly grated nutmeg

1. Whisk flour, baking powder and salt. Set aside.

2. In mixer bowl, beat butter and 3/4 cup of sugar til pale and light.

3. Add eggs, one at a time, beating well after each addition.

4. Beat in the vanilla and almond extracts. ( The mixture may look curdled at this point).

5. With mixer on low speed, mix in the flour mixture til just combined.

6. Spread batter evenly in prepared pan.

7. Scatter cut fruit over the top and sprinkle the remaining 1/2 tsp. of sugar and nutmeg over the top.

8. Bake til golden brown and the top is firm but tender when lightly touched. ( The middle of the cake will take longer so be sure that it is firm enough in the center.)About 45 to 50 minutes.

9. Cool in pan 10 minutes, then remove the outer ring of the pan and serve warm.