Fresh Nectarine Cake with Blackberries

This is a quick and easy cake with fresh nectarines and blackberries. I like to arrange the fruit in the shape of a flower or some sort of pattern. You can use peaches or blueberries as well.

Ingredients

• 0.5 cup unsalted butter, at room temperature
• 2 eggs
• 0.5 cup white sugar
• 1 pinch salt
• 1 ½ cups all-purpose flour
• 1 ¼ teaspoons baking powder
• 1 tablespoon milk, or more as needed
• 3 fresh nectarines - peeled, halved, and pitted, or more to taste
• 1 (6 ounce) container fresh blackberries, or more to taste
• 1 tablespoon confectioners' sugar

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. Beat butter in a large bowl with an electric mixer until creamy. Add sugar and salt gradually and mix in well. Add eggs one at a time, beating well after each addition.
3. Combine flour and baking powder, sift, and quickly beat into the batter on low speed. Thin batter with a little milk if needed. Pour batter into the prepared springform pan. Arrange nectarines and blackberries on top in a decorative pattern.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Dust with confectioners' sugar and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.