When your farmers' market haul is on the brink of too-ripe...its time to make a cake wholesome enough that you can eat it for breakfast with plain yogurt, or dress it up with lightly sweetened whipped cream for a late summer dessert.
1/2 cup (6 ounces or 170 grams) melted butter, plus additional for greasing pan
1 1/2 cups (6 3/4 ounces or 190 grams) spelt flour
2 teaspoons (9 grams) baking powder
3/4 teaspoon (4 grams) salt
Pinch of allspice or cinnamon (optional)
1 cup (7 ounces or 200 grams) sugar
2 eggs
2/3 cup whole milk yogurt
1 1/2 pounds peaches/nectarines/plums/strawberries/etc
Cut into 1/2-inch thick wedges (about 4 cups)
1 tablespoon lemon juice
Prepare you pan: Preheat oven to 350°F. Line the bottom of a 10-inch round springform pan parchment paper and butter the paper and rest of the pan generously
Make the cake: Whisk flour, baking powder, salt and allspice in medium bowl to blend. In a large bowl, whisk together butter (set aside remaining 1/4 cup for topping), sugar and then eggs, one at a time. Stir in yogurt. Stir dry ingredients into this wet mixture; mix until just combined and spread batter in prepared pan. Toss nectarine wedges with lemon juice and arrange them in a single layer on top of the batter.
Bake until top is golden brown and tester inserted into center comes out with moist crumbs, about 45 to 50 minutes. Let cool in pan for 5 minutes before removing from pan.
