 | | 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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Prep Time: 20 minutes
Cook Time: 45 minutes
Container: 9
Servings: 8
Serving Size: 1 piece
|  | | Ingredients | | - | | CAKE: |
| - | | 1 1/2 cups all purpose flour |
| - | | 1 teaspoon baking powder |
| - | | 1/4 teaspoon baking soda |
| - | | 1/4 teaspoon salt |
| - | | 8 tablespoons unsalted butter, at room temperature |
| - | | 1 cup sugar |
| - | | 2 large eggs |
| - | | 1 lemon rind, zested |
| - | | 1/2 teaspoon vanilla |
| - | | 2/3 cup plain yogurt |
| - | | FRUIT TOPPING: |
| - | | 1 nectarine, pitted and cut into very thin slices |
| - | | 3/4 cup fresh raspberries |
| - | | 1 tablespoon sugar |
| - | | 1 tablespoon flour |
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