Ingredients

serves 8 to 10

　　6 tablespoons unsalted butter, melted

　　1 1/2 cups all-purpose flour

　　1 cup plus 2 tablespoons sugar

　　1 1/2 teaspoons baking powder

　　1/8 teaspoon ground allspice

　　Salt

　　1 large egg

　　2/3 cup whole milk

　　1 teaspoon pure vanilla extract

　　3/4 pound plums, halved, pitted, and cut into 1/2-inch-thick wedges (2 cups)

　　3/4 pound nectarines, halved, pitted, and cut into 1/2-inch-thick wedges (2 cups)

　　1 tablespoon fresh lemon juice

　　Crumble Topping (page 403)

　　

Step 1

Preheat the oven to 350°F. Brush a 9-inch-square cake pan or 10-inch cast-iron skillet with 2 tablespoons butter; set aside. Whisk together the flour, 3/4 cup sugar, and the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside.

　　

Step 2

Whisk together the egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl. Add the egg mixture to the flour mixture; stir to combine. Spread the batter evenly into the buttered pan.

　　

Step 3

Toss the plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl. Spread the fruit mixture evenly over the batter. Sprinkle with the topping. Bake until a cake tester inserted into the center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in the pan on a wire rack 1 hour before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.