Summer brings a wide variety of fruits and veggies that you just can't get any other time of year. I like to make desserts that incorporate fresh fruit whenever possible.
Serves 9
Preheat oven to 375. Grease a 9 inch square pan with cooking spray. On the bottom of the pan, arrange the following.
2-3 white nectarines sliced off the stone
1/4 cup of fresh blueberries
Sprinkle the following over the fruit.
1/4 cup packed brown sugar
1/4 cup melted butter
1/4 teaspoon nutmeg
1 stick softened butter
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups flour
3/4 cup buttermilk
2 teaspoons vanilla
In a large bowl beat the butter and sugar until light and fluffy. Add the eggs one at a time and continue beating.
Add the vanilla. Turn off the mixer, scrap down the bottom and sides of the bowl and beat until everything is well combined. Add the flour, baking powder and soda, alternately with the buttermilk. Mix until dry ingredients are just combined. Drop by heaping spoonfuls over the fruit in the pan. Gentle spread out the mixture with an offset spatula until batter is evenly distributed. Bake for 35-40 minutes. Remove cake from oven, let stand for 5 minutes and invert onto a serving platter. Serve with vanilla ice cream or whipped cream.
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