This is best eaten the day it's made — left to sit longer, the cake can get a bit soggy from the fruit.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
1
1
1
1
1
1
1
1
2
1
2
1
2
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Preparation
Step 1
Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour.
Step 2
Sift together flour, baking powder, baking soda, and salt into a small bowl. Beat together butter and 1 cup granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla and almond extract. Add eggs 1 at a time, mixing at low speed after each addition until just combined. Add flour mixture and sour cream alternately in 3 batches, mixing after each addition until just combined. Spread batter in pan, smoothing top.
Step 3
Cut nectarines lengthwise into 1/8-inch slices and toss with lemon juice and remaining 3 tablespoons granulated sugar in a bowl. Arrange slices, overlapping slightly, in 4 crosswise rows over batter. Cover surface of cake with a piece of buttered wax paper (paper helps fruit glaze itself) and bake in middle of oven 15 minutes. Remove paper and bake until a tester comes out clean, 20 to 25 minutes more.
Step 4
While cake is still warm, dust generously with confectioners sugar, then cool completely on a rack.