Nancy Lowell has spent a lifetime loving, eating, cooking, learning and reading about food. She has owned a small restaurant in Delaware County, New York, a catering business in New York City, worked for fifteen years for Whole Foods Market, and served Breakfast at Tiffany’s during her time working in corporate dining.
4 Large nectarines or peaches (skinned and sliced thin)
1 cup pecans (toasted and chopped)
zest of one lemon
1 teaspoon freshly grated ginger
1 stick butter (at room temperature)
1/2 cup sugar
1/4 cup brown sugar
3 Large eggs (at room temperature)
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 1/4 cup flour (all purpose)
1/4 teaspoon baking powder
Note
To remove skins from nectarines bring a pot of water to a boil.
Make an X in the bottom of each piece of fruit
Put fruit into boiling water for 40 seconds
Remove fruit to an ice bath
Skins should pull away easily with a paring knife
Directions
Step 1
Preheat oven to 375F (350 if using convection)
While oven is preheating toast pecans for 8-10 minutes, until fragrant, Do not brown.
Butter a deep 9" spring-form, or cake pan, and line bottom with parchment, butter that as well.
Step 2
Mix sliced fruit with the lemon zest and grated ginger.
Add 1 tsp of the measured sugar to the fruit
Add 1 tsp of the measured sugar to the chopped pecans
Step 3
In an stand mixer beat butter and sugars together until fluffy
Add eggs one at a time, waiting until each one is incorporated before adding the next one. Add vanilla with the last egg.
Step 4
In another bowl combine the flour, baking powder, salt and whisk together.
Add dry ingredients to egg mixture and mix until combined.
Batter will be thick.
Step 5
Spread batter evenly in cake pan, top with fruit, then top that with pecans.
Bake 45-50 minutes, until a toothpick comes out clean.
Run a knife around the edge
Let cool, and serve in wedges.