Foto: RecipeGirl
Ingredients
- 1/2 cup (1 stick) unsalted butter, (at room temperature)
- 3/4 cup granulated white sugar
- 2 large eggs
- 1 tablespoon freshly squeezed lemon juice
- 1½ teaspoons finely grated lemon zest
- 1¼ cups self-rising flour
- 5 medium (1 ¾ pounds) nectarines, halved ((each half cut into 4 slices-- ok to leave skin on or not))
- 3 tablespoons granulated white sugar
- 3/4 teaspoon ground cinnamon
Steps
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Preheat the oven to 350 degrees F. Generously butter a 9-inch springform pan.
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Using an electric mixer, beat the butter in a large bowl until fluffy. Add the sugar and beat until blended. Beat in eggs 1 at a time, then the lemon juice and lemon zest. Beat in the flour until smooth. Spread the batter evenly in the prepared pan.
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Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. For the topping, mix the cinnamon and sugar in a small bowl. Sprinkle over the cake.
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Bake until the cake is golden brown and a tester inserted into the center comes out clean, 40 minutes to 1 hour. Cut around the cake to loosen; remove the pan sides.
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Serve cake slightly warm or at room temperature.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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