I've made so many different variations of this recipes it's hard to keep track. Peaches, blueberries, raspberries, blackberries, cranberries whatever you pick you won't be disappointed.
I just did a mass of haul of peaches and nectarines so this time around I'm going with nectarines.
Ingredients:
1 cup salted butter, melted and cooled slightly
2 cups white sugar
2 eggs, beaten
1 cup sour cream
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking powder
2 cups chopped nectarines
1/2 cup toasted salted pecans ( I love the Trader Joe's ones)
3 tablespoons dark brown sugar
1 teaspoon cinnamon
Directions:
Preheat oven to 350
Use a 10 cup non stick bundt pan, spray with cooking spray AND flour. This cake tends to want to stick.
Combine melted butter, sugar, eggs, sour cream and vanilla in a large bowl mix well.
Stir in flour, and baking power. Mix until just combined. DO NOT OVER MIX
Fold in nectarines
In a separate bowl mix pecans, brown sugar and cinnamon.
Pour half the batter into the prepared pan.
Sprinkle with nut mixture. Cover with the remaining batter
Bake for 60 mins. Until firm
Allow to cool for 10 mins before inverting onto a plate to unmold.
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