Nectarine, peach, pear, and/or berries prepped as below
1/4 to 1/2 teaspoon nutmeg (freshly grated is best)
1/2 tablespoon sugar
Instructions
Pit and slice into 1/2 inch wedge shaped slices 3 to 4 nectarines or peel, pit/core and slice 3 peaches, or 2 to 3 large pears. I like to also use 1/2 cup fresh blueberries, blackberries, or raspberries, especially with nectarines or peaches. Plums could be used as well, using enough to cover batter.
Preheat oven to 350 degrees and grease/butter a nine inch springform pan. Measure out and blend flour, baking powder, and salt. Set aside. Beat butter and 3/4 cup sugar until pale and fluffy. Add eggs one at a time, then extracts, beating well with each addition. At low speed mix in flour mixture until it is incorporated into the batter.
Spread batter in the bottom prepped springform pan. Arrange fruit slices in close spokes on top of batter, and sprinkle berries over the top if you like. Mix 1/2 tablespoon sugar and nutmeg and sprinkle over the top on the cake.
Bake at 350 degrees for 45 to 50 minutes, until top of cake is light brown and top of cake is firm to touch. Let cool in pan for 10 minutes, the remove sides.
Serving
Suggestions
Serve with fresh whipped cream or a little vanilla ice cream. A touch of raspberry sauce is a treat to add as well.
Originally Submitted
10/31/2012
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