- 2 tablespoons butter or margarine
- 1/4 cup brown sugar, firmly packed
- 2-3 nectarines, peeled and sliced
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 1/2 cup egg substitute or 2 large eggs
- 1/2 cup skim milk
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Melt 2 tablespoons butter over medium heat. Add brown sugar and
cook, stirring constantly, 2 minutes. Transfer to 9″ round cake pan and spread evenly. Arrange
nectarine slices over top in concentric circles in pan. If using large nectarines, you will only need
2 nectarines and will make two overlapping circles. If using smaller nectarines, you may need 3
nectarines and have more circles.
Beat butter until creamy. Add sugar and continue beating until light and fluffy. Add egg substitute
or eggs and beat until blended. If using egg substitute, the mixture may look slightly curdled. Stir
in milk and vanilla, blending well. Stir together dry ingredients; add to batter and mix on low speed
just until blended. Batter is not very thick.
Spread batter evenly over nectarines. Bake cake until wooden pick tests clean, about 30-35
minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Cut into wedges to
This is great, warm, for brunch. For dessert, I sometimes add slightly sweetened whipped cream.