Serves 8

Preparation time: 30 minutes

Baking time: 45 minutes

Ingredients:

• 3 tablespoons unsalted butter - melted

• 1⁄4 cup light brown sugar

• 4 large nectarines - thinly sliced (alternative 5 small peaches) - 2 for recipe, 2 for garnish

• 1 1⁄2 cup flour

• 1 1⁄2 teaspoons baking powder

• 1⁄8 teaspoon salt

• 1 stick unsalted butter - room temperature

• 2⁄3 cup granulated sugar

• 2 eggs

• 1 teaspoon vanilla extract

• Grated zest from 1 lemon

• 1⁄2 cup milk

• 1 cup heavy cream

• 2 tablespoons confectioners sugar

Tools:

• Electric mixer

• 9 inch round cake pan

Directions - nectarines:

  1. Pour the butter into the cake pan – spread evenly including sides

  2. Sprinkle brown sugar over the top

  3. Arrange nectarines in a circle of overlapping slices around the bottom and sides

Directions - cake:

  1. Preheat the oven to 350 degrees

  2. In a large mixing bowl, whisk together: flour, baking powder and salt

  3. In a mixer set to medium:

• Beat the butter and sugar until well blended • Blendintheeggs -oneatatime

• Add vanilla and lemon zest

  1. Turn mixer to its lowest speed and blend in flour mixture alternately with milk

  2. Spread the batter over the nectarines and bake for 35 minutes or until a skewer inserted come out clean

  3. Set pan on a wire rack to cool for 10 minutes

  4. Invert and remove the cake from the pan

  5. Whip cream in a mixing bowl with 2 tablespoons of confectioners sugar

  6. Garnish with extra nectarine slices and serve warm or at room temperature with whipped cream