PS - Feel free to adapt to suit with nuts, a crumble topping, different fruits, or spices PPS - I have given the quantities for a big cake, halve for a small 9 inch size cake
Author: adapted from Smitten Kitchen
Serves: 12
Ingredients
2 cups plain flour
1 teaspoon baking powder
1 teaspoon bi carb soda
pinch of salt
120g butter, softened
280g caster sugar, plus 2 tablespoons for macerating the fruit
2 tablespoons marsala
1 teaspoon vanilla bean paste or extract
grated zest of 1 lemon
2 large eggs
300ml buttermilk or laban, well shaken
5 good sized nectarines, cut in half and de stoned then sliced into slim but not thin wedges
1-2 tablespoons of demerara sugar for scattering
Instructions
Pre heat the oven to 180 degrees celcius
Grease and flour a baking tin. I used a 32cm x 22cm tin
In a bowl, place the nectarine, marsala and 2 tablespoons of caster sugar and toss to combine. Set aside for 15 minutes or so.
In another bowl, sift all the dry ingredients together.
In an electric mixer, cream butter and sugar until pale and fluffy
Add the vanilla, lemon zest and 1 egg at a time until creamy
On a low speed alternate adding the dry ingredients and the buttermilk in 3 batches until combined
Pour the cake mix into the cake tin and arrange the fruit on top in 1 layer
Sprinkle the sugar over the top and put into the oven for up to 1 hour, but check at about 45 minutes.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/10/13/n-is-for-nectarine/