Italian Nectarine & Almond Skillet Cake

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 1/2 cup plus 1 tbsp unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 3 medium ripe nectarines
• 1/4 cup sliced almonds
• for dusting powdered sugar

Instructions

1. 1Preheat the oven to 350°F and place a 10-inch oven-safe skillet on the counter.
2. 2Melt half a cup of the butter and let it cool slightly so it does not scramble the eggs.
3. 3In a large bowl whisk the melted butter with the granulated sugar until the mixture looks pale and slightly thickened.
4. 4Beat in the eggs one at a time, then stir in both extracts until fully combined and fragrant.
5. 5In a second bowl whisk together the all-purpose flour, almond flour, baking powder, and salt.
6. 6Fold the dry ingredients into the wet mixture just until no dry streaks remain; the batter will be thick and fragrant with almond.
7. 7Grease the skillet with the remaining tablespoon of butter, then scrape the batter in and smooth the top evenly.
8. 8Pit the nectarines and cut them into thin wedges; arrange the wedges in a single snug layer over the batter, pressing them in lightly.
9. 9Scatter the sliced almonds over the fruit and any exposed batter so they toast as the cake bakes.
10. 10Bake for 32 to 38 minutes until the edges are deep golden, the center springs back when gently pressed, and a toothpick comes out with only a few moist crumbs.
11. 11Cool the skillet on a rack for 20 minutes so the cake firms enough to slice cleanly.
12. 12Dust generously with powdered sugar, cut into wedges, and serve warm or at room temperature.