Ingredients
1/2
cup (1 stick) unsalted butter, room temperature
3/4
cup plus 3 tbsp sugar
1
1/2 tsp finely grated lemon peel
1
1/4 cups self-rising flour
5
medium nectarines (about 1 3/4 pounds), halved, each half cut into 4 slices
Directions
1.
Preheat oven to 350°F. Generously butter 9-inch-diameter springform pan. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add 3/4 cup sugar and beat until blended. Beat in eggs 1 at a time, then lemon juice and lemon peel. Beat in flour until smooth. Spread batter evenly in prepared pan.
2.
Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. Mix cinnamon and remaining 3 tablespoons sugar in small bowl. Sprinkle over cake.
3.
Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour (50 minutes for plums or pluots). Cut around cake to loosen; remove pan sides. Serve cake slightly warm or at room temperature.
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