This original recipe calls for peaches. We're all out of peaches until next month, so I thought I'd try nectarines. I think we may have canned a few too many nectarines last year :)
1 stick butter, softened
1 1/2 cups sugar, divided
1 cup sour cream
1 tsp. pure vanilla extract
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1 quart nectarines or 4 ripe nectarines, peeled, pitted and sliced
1/2 cup chopped pecans
Combine butter and 1 cup sugar for 3 to 5 minutes using the paddle attachment of your mixture. Beat until light and fluffy. With the mixer on low, add eggs one at a time, sour cream and vanilla. Mix until smooth.
In separate bowl sift together flour, baking powder, baking soda and salt. Slowly add to batter mix, just until combined.
In small bowl, combine 1/2 cup sugar and cinnamon.
Spread half batter in 9" square greased pan. Top with half nectarines (drain if using canned) and sprinkle half cinnamon sugar mixture on nectarines. Spread remaining batter, nectarines, cinnamon sugar and top with pecans.
Bake 350 degrees for 45 to 55 minutes, or until toothpick inserted comes out clean. I put a little foil on top of my cake the last few minutes of baking, just in case.
Serve with vanilla ice cream or lots of whipped cream. Or Both!
Recipe Source: slightly adapted from Ina Garten Fresh Peach Cake.