Nectarine Cake Squares

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup plus 3 tablespoons granulated sugar
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 2 large eggs
• 1/2 cup sour cream
• 2 medium firm-ripe nectarines (14 to 16 ounces), quartered lengthwise and pitted
• 1 tablespoon fresh lemon juice
• 2 teaspoons confectioners sugar for dusting

1. Preheat oven to 350F.
2. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour.
3. Sift together flour, baking powder, baking soda, and salt into a small bowl.
4. Beat together butter and 1 cup granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla and almond extract.
5. Add eggs 1 at a time, mixing at low speed after each addition until just combined.
6. Add flour mixture and sour cream alternately in 3 batches, mixing after each addition until just combined.
7. Spread batter in pan, smoothing top.
8. Cut nectarines lengthwise into 1/8-inch slices and toss with lemon juice and remaining 3 tablespoons granulated sugar in a bowl.
9. Arrange slices, overlapping slightly, in 4 crosswise rows over batter.
10. Cover surface of cake with a piece of buttered wax paper (paper helps fruit glaze itself) and bake in middle of oven 15 minutes.
11. Remove paper and bake until a tester comes out clean, 20 to 25 minutes more.
12. While cake is still warm, dust generously with confectioners sugar, then cool completely on a rack.

flour, baking powder, baking soda, salt, unsalted butter, sugar, vanilla, almond extract, eggs, sour cream, nectarines, lemon juice, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/nectarine-cake-squares-106920 (may not work)