Hey y’all– When I was growing up my grandparents had a tiny house on a big lot with a coop full of chickens, beds of flowers, a grape arbor, sweet corn, rhubarb and all kinds of fruit trees. The nectarines were the best, warm from the sunshine, fresh from the tree. It was a mini farm in the city.
So in honor of all those sweet summer nectarines, here’s a cake chock full of those things. I love it because it has more fruit than cake–tender, juicy, fruity. I think my grandma would have loved it just as much as I do.
FRESH NECTARINE CAKE
6 nectarines, pitted and cut into chunks*
1/2 cup sugar
1/2 cup canola oil
1 tsp. vanilla
1 tsp. amaretto** (or almond extract)
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/3 cup milk
1/2 cup sliced almonds
3 tab. sugar
Stir together the sugar, oil, vanilla, amaretto and egg. Next add in the flour, baking powder, salt and finally the milk. Then gently fold in the nectarine chunks. Turn it into a 9 or 10″ cake pan sprayed with cooking spray. Sprinkle on the almonds and lastly the sugar. Bake if at 350 degrees for 30-35 minutes until it’s golden and firm to the touch.
*You don’t need to peel the nectarines if you don’t want to. They are tender enough to bake up soft and chewy.
**I buy the least expensive amaretto. It costs a lot less than almond extract. And I like amaretto flavoring with stone fruit that have pits just like almonds. They seem to belong together.
P.S. The photo is a small cake. I made half a recipe to take over for lunch with Larry’s folks– just the 3 of us.