Nectarine & Almond Cake

This is a delightfully moist cake with tasty hits of almond, thanks to the small pieces of marzipan added into the batter!

Preheat the oven to 375°F. Liberally coat either an 8-inch round or square bake tin with baking spray and then line with parchment paper. Set aside.

Ingredients

• ½ c. butter, room temperature
• 2 large eggs, beaten slightly
• 2/3 c. cane sugar plus 1 tbsp. for the top of the cake
• 1 c. all purpose flour
• ½ c. ground almonds
• ½ tsp. vanilla extract
• 1 tsp. baking powder
• ½ tsp. kosher salt
• ½ c. Greek or plain yogurt
• 1/3 c. chopped marzipan
• 3 fresh or frozen sliced nectarines, ripe

Instructions

1. In a large bowl, cream the butter and the sugar together. Add in the two eggs and the vanilla. Mix to combine. Add in the yogurt and mix. Finally, add in all the dry ingredients except the marzipan and mix to form a smooth batter. Stir in the marzipan at the end.
2. Dollop the cake batter into the prepared pan and smooth the top using an offset spatula.
3. Place the nectarines on the top of the cake either random or in a pattern. Sprinkle the top with the 1 tbsp. of cane sugar.

Bake for 35-40 minutes, until a skewer inserted into the middle comes out clean.

Cool in the tin for 15 minutes, remove from the tin and cool completely on a wire rack. Transfer cake to serving vessel and serve.