Peach Mango Cake

This is adapted from a recipe found in Gourmet September 2009. It's fast to make and quite easy - I used some frozen peaches and mangoes, some nutmeg in the batter and a bit more cinnamon and sugar on top - it's a sort of Bisquick type of coffee cake, but more buttery and eggy - probably just as good with apples, blueberries ....


* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1 stick butter, softened
* 3/4 cup plus 1/2 tablespoon sugar, divided
* 2 large eggs
* 1/8 teaspoon pure almond extract
* nectarine and/or peach slices, or mango
* 1/2 teaspoon grated nutmeg or cinnamon


Preheat oven to 350°F with rack in middle. Lightly butter pan.


Whisk together flour, baking powder.


Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy.


Add eggs 1 at a time, beating well after each addition, then beat in extracts.

At low speed, mix in flour mixture until just combined.


Spread batter evenly in pan, then scatter nectarines over top.


Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top.


Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes.


Cool in pan 10 minutes. Remove from pan.