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.
- Run a knife around the edge of the pan. Place a plate gently over the cake in the pan; then flip it onto the plate.
- Place a serving platter on the bottom of the cake and flip it one more time so that the fruit is on the top.
- Serve the cake warm or at room temperature.
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