Nectarine bundt cake ネクタリンバントケーキ

We received a gift for New Year which was a one-year-membership to Harry's & David monthly fruit club.  Although some of it is a bit hit-or-miss, most of the fruit was excellent.  This month was Dulcevida nectarines. A card with the recipe for nectarine pound cake came with the fruit. (It specified the use of a bundt cake pan, so it could be classified as a bundt cake). In any case, my wife made this cake one day using the last three nectarines.

We cut a wedge to taste.

I added fresh blueberry and mint sprig just for a photo shoot.

This is a quite good cake. Nice fresh nectarine taste.

Ingredients:
For fruit
2-3 nectarines (she used 3), peeled, pitted, and cut into slices.
2 tbsp, AP flour
2 tbsp light brown sugar (my wife used white sugar with molasses)

For cake batter
3/4 cup butter
1 cup white sugar
2 1/2 cup of AP flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
8 oz lemon yogurt (my wife used plain yogurt with the addition of lemon extract)(lemon zest would also work)
1 egg
1 egg white

Directions:
Preheat oven to 325F. Grease a 10 inch Bundt pan and dust with flour (My wife only had an 8 inch bundt pan, so she made additional cakes using some mini Bundt pans she had).
Blend 2 tbsp flour and brown sugar together, add nectarines and toss until well coated. Place the mixture in the bottom of the pan. In a bowl mix the the flour, baking soda, baking powder, and salt. In a mixer, cream the butter and white sugar. Add the egg and egg white and blend until mixed. Add the vanilla, yogurt and lemon flavoring (or lemon zest) beat for 3 minutes at medium speed. Add the liquid mixture to the dry mixture and mix until combined. Distribute the batter over the nectarines (the recipe said pour the batter over the fruit. Don't know what they were using but pouring was not an option. The batter came out very thick and stiff and had to be dolloped into the bundt pan.) Bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes clean.  Cool the cake in the pan for 10 minutes. Invert onto a wire rack and cool completely before serving.

The cake is not too sweet and is very moist. The nectarines are nicely sweet and refreshing. This is a good cake. We can eat this even for breakfast.