We have beautiful, full-flavored nectarines in season right now, so I couldn’t resist using them. I left the skins on and sliced them into sixths. This cake is so fast and easy- no frosting, no syrup, no piping bag- I love making it.
I used the same total weight of fruit as the recipe but increased the proportion of stone fruit to 22 oz and decreased the blueberries accordingly.
Only two notes for this cake:
First, this bakes up with a firm upper crust, which can make it difficult to test for doneness as it resists a gentle poke and tends to scrape the toothpick clean before the center is done. I bake to an internal temp of at least 190F.
Second, there is often a little caramel left stuck to the pan after unmolding. If you make the cake a day ahead of serving (it improves quite a bit after sitting for a day) it works well to just replace the caramel back on top of the cake, it will dissolve in a day or so.
Editing to say that although the cake was delicious, the skins on the nectarines were a little tough, so next time I’ll peel them.