If I could only pick one variety of stone fruit to enjoy all summer long, I’d choose nectarines. Last week’s trip to the farmers’ market yielded a basket full of gorgeous Honey Royale Nectarines. When I sliced into one later that evening, I was delighted to find that the super sweet fruit lived up to its name. To showcase the yellow slices in all their glory, I decided on a simple cake topped with nectarines and blackberries.
While this fluffy, almond-spiked cake may be effortless to prepare, it is unfailingly scrumptious when topped with fruit at its peak. Alternatively, try peaches in place of nectarines, or peaches with raspberries or blueberries… I can think of a number of equally tasty pairings. Serve with whipped cream or vanilla ice cream, or just enjoy a slice as is – and yes, I’d argue this cake can easily qualify as breakfast!
1 3/4 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 Tbsp unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1/2 tsp almond extract
2/3 cup low-fat buttermilk
2 large yellow nectarines, pitted and thinly sliced
1 cup blackberries
1 Tbsp turbinado sugar
Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to medium-low and add egg and almond extract; beat well. Reduce speed to low and add half of flour mixture, beating just to combine. Add buttermilk, then finish with remaining flour mixture.
Pour batter into prepared baking dish; smooth top with an offset spatula. Arrange nectarine slices and blackberries on top of batter in a single layer and sprinkle with turbinado sugar. Bake for 10 minutes, then reduce oven temperature to 325°F and bake an additional 20 minutes, until cake is golden and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack before cutting into squares. Store leftovers loosely covered at room temperature up to 2 days.
Yield – 16 squares (serving size: 1 square)
Calories – 150
Carbs – 24