Summer Nectarine Cake
  1. Preheat oven to 350 degrees.
  2. Trace the bottom of a springform pan on a two sheets of parchment paper. Cut it out to line the bottom of the springform pan so the cake will release easily.
  3. Leave the butter out to warm to room temperature. The longer you can leave it to come to room temperature, the better (preferably overnight).
  4. Combine butter and sugar in a large mixing bowl and whisk until smooth. Crack two eggs into a separate bowl to make sure there is nothing wrong with them, then add them to the mixing bowl and whisk in until just combined.
  5. Add flour, baking soda, and salt to the bowl and stir until smooth. Mix in the milk and nectarines.
  6. Divide the batter between two springform pans lined with parchment paper, then bake about an hour (this may vary slightly depending on your oven and the size of the pan). Remove from the oven when a toothpick comes out clean.
  7. When the cakes are cooled, unmold from the springform pans and sprinkle with powdered sugar immediately before serving. Serve with fresh blackberries.
Recipe by The Taste Edit at