Mix together flours, baking powder, baking soda, cinnamon.
In separate bowl, cream butter, sugar, vanilla and maple syrup.
Whisk 2 eggs in bowl and pour into wet mixture. Then add in sour cream.
Pour wet mixture into dry mixture, in segments. Pouring and stirring, until blended
into a spongey consistency.
Cut nectarines into medium-fine slices. In a bowl, toss them in a bit of lemon juice & some sugar (I only used 1 Tbsp of organic sugar, you may wish to use more for sweeter taste). Let sit for a few minutes to absorb lemon juice.
Assemble & Bake
Preheat oven to 350F
Lightly grease and dust with flour a 24 oz french corningware dish (or deep cake dish).
Pour cake batter inside and spread with a spoon. If the mix sticks to the spoon, wet it with cold water.
Place nectarines in a circular design on top.
Bake with cover for 10 minutes. Remove cover and bake for 35-45 minutes. Remove and test the center of the cake with a butter knife – make sure it comes out clean.
Dust with powdered sugar.
You can served it straight from the french corningware dish - or remove (after 20 minutes of cooling) and place on serving plate.
Emily Smith is the founder and editor of The Best of this Life. She has two littles, a darling husband, and dreams of owning a new puppy. A gluten-free connoisseur, social media maven and reigning fashionista (in her own rights) – She loves writing and shares her three core values with her readers – love life, live well, share the beauty. Let’s dance, shall we?