Nectarine Cake

& summer continues...

Please excuse the holes in my cake :)

Nectarine Cake

adapted from Dorie Greenspan

 

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Scant 1/4 teaspoon ground cardamom (optional, I did not use it)

5 tablespoons unsalted butter, at room temperature

3/4 cup (packed) light brown sugar

2 large eggs

1/3 cup flavorless oil, such as canola or sunflower

Grated zest of 1 orange (I only had a lemon so I used that)

1 1/2 teaspoons pure vanilla extract

2 nectarines, pitted & sliced

1.  Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan, dust the inside with flour, tap out the excess and put the pan on a baking sheet.

2.  Whisk together the flour, baking powder, salt and cardamom, if you’re using it.

3.  Working with a mixer, beat the butter at medium speed until it’s soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes, then add the eggs, one at a time, and beat for a minute after each egg goes in. Still working on medium speed, beat in the oil, zest and vanilla—the batter will look smooth and creamy, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.

4.  Run a spatula around the bowl and under the batter, just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the sliced nectarines in the batter.

5.  Bake for about 40 minutes, or until the top is honey brown and puffed around the nectarines and a thin knife inserted into the center of the cake comes out clean.