Active Time

　　15 min

　　Total Time

　　1 1/2 hr

　　The nectarine, a subspecies of peach, generally has a sharper, more intense taste. The homey yellow cake here is studded with wedges of them, their summery, sunshiny essence set off by a trace of nutmeg. It's buttery and flavorful yet not too rich; a sprinkle of sugar on top gives it just enough crustiness to hold up a dollop of softly whipped cream, but it's delicious stark naked as well.

　　

Ingredients

Makes 8 servings

　　1 cup all-purpose flour

　　2 teaspoons baking powder

　　Rounded 1/4 teaspoon salt

　　1 stick unsalted butter, softened

　　3/4 cup plus 1/2 tablespoon sugar, divided

　　2 large eggs

　　1 teaspoon pure vanilla extract

　　1/8 teaspoon pure almond extract

　　2 nectarines, pitted and cut into 1/2-inch-thick wedges

　　1/2 teaspoon grated nutmeg

　　Equipment: a 9-inch springform pan

　　

Step 1

Preheat oven to 350°F with rack in middle. Lightly butter springform pan.

　　

Step 2

Whisk together flour, baking powder, and salt.

　　

Step 3

Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.

　　

Step 4

Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.