1/2 cup (1 stick) unsalted butter, softened
3/4 cup plus 2 tablespoons sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 pounds nectarines, pitted, peeled, and cut into 1/2-inch pieces (4 cups)
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds
1. Preheat oven to 350 degrees. Line a 9" square baking pan with parchment and butter/flour or spray with Pam with Flour. Original recipe uses a 10-inch cast-iron skillet.
2. In a large bowl, cream butter and 3/4 cup sugar until fluffy. I used a Kitchen Aid with paddle Add eggs, one at a time, and vanilla; beat to combine.
3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in nectarines.
4. Spread batter in prepared pan. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.
5. I cut mine into squares and placed them in cupcake liners for easy serving.
The Food Librarian blog: http://foodlibrarian.blogspot.com/
Recipe & Photo on the Food Librarian blog (August 16, 2010): http://foodlibrarian.blogspot.com/2010/08/nectarine-buckle-everyday-food.html
Adapted from Everyday Food's Peach Buckle: http://www.marthastewart.com/recipe/peach-buckle