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- 1 nectarine, pitted and cut into very thin slices
- 3/4 cup fresh raspberries
- 1 tablespoon sugar
- 1 tablespoon flour
A wonderful dessert using fresh fruit of the season.
Directions
CAKE:
Preheat oven to 350° F.
Grease the bottom and sides of cake pan and lightly dust with flour.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt until blended.
In a large mixing bowl, beat the butter and sugar on high until well blended and fluffy;
approximately 2 to 3 minutes.
While beating on medium speed, add the eggs, one at a time. Add the lemon zest and vanilla
with the second egg.
Remove the bowl from the mixer. Using a large spatula, make sure all of the ingredients are
incorporated, pushing down sides.
Fold in half of the dry ingredients, then the yogurt, then the remaining dry ingredients.
Blend well; then spread into the prepared pan.
Bake for 15 minutes.
FRUIT TOPPING:
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