Spiced Nectarine Cake

• 1/2 cup unsalted butter, room temperature
• 2/3 cup sugar
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon peel
• 1 1/4 cups self-rising flour
• 4 medium nectarines, cut into approximately 10 slices
• 2 tablespoons sugar
• 3/4 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. Generously grease a 9-inch-diameter springform pan. (I used a 10-inch springform with fantastic results.)
2. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add 2/3 cup sugar and beat until blended. Beat in eggs one at a time, then lemon juice and lemon peel. Beat in flour until smooth. Spread batter evenly in prepared pan.
3. Arrange enough nectarine slices atop batter in concentric circles to cover completely, pressing lightly to adhere.
4. Mix cinnamon and 2 tablespoons sugar together. Sprinkle over cake.
5. Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour (50 minutes for plums, 80 minutes for peaches). Cut around cake to loosen; remove pan sides. Serve cake slightly warm or at room temperature.
6. Makes 8 servings

unsalted butter, sugar, eggs, lemon juice, lemon peel, flour, nectarines, sugar, ground cinnamon

Taken from www.epicurious.com/recipes/member/views/spiced-nectarine-cake-1223493 (may not work)