This is a variation of the basic yellow cake! Try it with all nectarines, all plums or even throw in some peaches.
ingredients
directions
Preheat the oven to 350 F. Combine 2 tablespoons of the softened butter, the brown sugar, and 1 teaspoon vanilla in a small bowl. Lightly grease the sides of an 8-inch square cake pan; spread the brown sugar mixture evenly over the bottom of the pan. Arrange the nectarine and plum slices in alternating rows over the brown sugar mixture.
Combine the granulated sugar and the remaining 6 tablespoons butter in the bowl of a food processor fitted with a chopping blade. Process until fluffy, about 1 minute. Add the eggs and 1 tablespoon vanilla and proccess until combined. Add the flour mixed with the cinnamon, baking powder, salt, and nutmeg; pour the milk over all. Pluse once or twice, just until the flour is moistened. The batter doesn’t have to be smooth.
Spoon the batter evenly over the fruit in the pan and bake until the centre springs back when gently pressed, about 40 minutes. Cool on a rack in the pan for about 5 minutes, then loosen the edges and invert onto a serving plate. Cut into squares and serve warm.