This morning we woke up just as the sun was rising, casting its pinkish glow over the Ottawa River and highlighting all the tops of the summer-green trees. What a beautiful way to start the day.
For breakfast, we ate cake.
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.
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.