Raspberry Nectarine Cake Recipe
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A wonderful dessert using fresh fruit of the season.
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1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 lemon rind, zested
1/2 teaspoon vanilla
2/3 cup plain yogurt
1 nectarine, pitted and cut into very thin slices
3/4 cup fresh raspberries
1 tablespoon sugar
1 tablespoon flour
Preheat oven to 350° F.
Grease the bottom and sides of cake pan and lightly dust with flour.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt until blended.
In a large mixing bowl, beat the butter and sugar on high until well blended and fluffy; approximately 2 to 3 minutes.
While beating on medium speed, add the eggs, one at a time. Add the lemon zest and vanilla with the second egg.
Remove the bowl from the mixer. Using a large spatula, make sure all of the ingredients are incorporated, pushing down sides.
Fold in half of the dry ingredients, then the yogurt, then the remaining dry ingredients. Blend well; then spread into the prepared pan.
Bake for 15 minutes.
In a medium bowl, combine the nectarine slices, raspberries, sugar, and flour.
Mix the ingredients with a fork to evenly coat the fruit.
After the cake has baked for 15 minutes, remove it from the oven and sprinkle the top with the fruit mixture.
Place the cake back into the oven and bake for another 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan on a wire rack for 15 minutes.
Run a knife around the edge of the pan. Place a plate gently over the cake in the pan; then flip it onto the plate.
Place a serving platter on the bottom of the cake and flip it one more time so that the fruit is on the top.
Serve the cake warm or at room temperature.
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