I'm a total liar. I used nectarines. But summer nectarine cake just doesn't sound right. It'll be okay. No matter which stone fruit you use (peaches, nectarines, plums), this cake won't last long, but it will be so worth it. It's really simple and quick to make, just a little bit of time in the oven and your home will feel so happy. This cake is kind of like a coffee cake without the struesel-y topping (you won't miss it). It's perfect for breakfast, though you could of course serve it as dessert. Or lunch. Or dinner. Or fourth meal. It'll be okay.
Also, you should give me a hug because I made you two desserts in a row. Whoa.
6 Tbsp. unsalted butter, room temp. (plus more for pie plate)
1 1/2 C all-purpose flour
1 1/2 tsp. baking powder (preferably aluminum-free)
1/2 tsp. kosher salt
1 C + 2 Tbsp. cane sugar
1 large egg
1/2 C milk
1 tsp. vanilla extract
2 peaches, nectarines or plums, chopped into bite-size pieces
1. Preheat oven to 350F. Butter a 9-inch deep-dish pie plate, casserole dish or cake pan. (10-inch will make a thinner cake and a regular 9-inch pie plate will have overflow)
2. In a large bowl, mix together butter and 1 cup sugar until nicely combined. Mix in egg, milk and vanilla. Add in flour, baking powder and salt and mix until just combined.
3. Pour the batter into your prepared pan. Arrange your cut stone fruit on top of the batter (it should cover most of it), then sprinkle the remaining 2 Tbsp. cane sugar all over the top.
4. Bake cake for 10 minutes at 350, then reduce temperature to 325F and bake until golden brown and a toothpick (or fork) comes out of the batter clean, about 40 minutes. Check your cake around 30 and then every 10 minutes after that. It could take up to 60 minutes. Let cool in pan.
*This cake could be made ahead 1-2 days. Serve with whipped cream if you're feeling naughty/crazy/awesome.