Nectarine Cake Squares

After such a rich meal, it was nice to turn our attention to a light, fruity dessert. The cake layer itself is pretty thin, perhaps about an inch and a half in height after it comes out of the oven. (I mention this because I thought it was going to rise more.) Alice had picked out some nice nectarines and peaches to put on top, though I suppose the sugar Trang and Raymond mixed into the slices helped, too. :-) Recipe below:

Ingredients:

1 1/2 cups of all-purpose flour

1 1/2 tsp of baking powder

1/2 tsp of baking soda

1/4 tsp of salt

1 stick unsalted butter, softened

1 cup plus 3 tbsp granulated sugar

1 tsp vanilla

1/4 tsp almond extract

2 large eggs

1/2 cup sour cream

2 medium firm, ripe nectarines (14 to 16 oz), quarted lengthwise and pitted

1 tbsp fresh lemon juice

2 tsps confectioner's sugar for dusting

Instructions:

1. Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour.

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.

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.

4. While cake is still warm, dust generously with confectioners sugar, then cool completely on a rack.