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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:
In a medium bowl, combine the nectarine slices, raspberries, sugar, and flour.
Mix the ingredients with a fork to evenly coat the fruit.
TO FINISH:
After the cake has baked for 15 minutes, remove it from the oven and sprinkle the top with the
fruit mixture.
Place the cake back into the oven and bake for another 25 to 30 minutes, or until a toothpick
inserted in the center comes out clean.
Let the cake cool in the pan on a wire rack for 15 minutes.
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