The wooden pick test isn't accurate for this cake since the fruit makes it appear wet when it's really done. Look for the cake to brown slightly as your best visual cue for doneness. Serve warm with low-fat vanilla ice cream.
1 cup (1/4-inch-thick) nectarine slices
1 cup blueberries
1 cup raspberries
1 teaspoon fresh lemon juice
1 tablespoon butter, melted
1 cup plus 1 tablespoon sugar, divided
1 1/4 cups all-purpose flour (5 1/2 ounces)
1/2 cup stone ground yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons butter, softened
2 large eggs
1 teaspoon vanilla extract
How to Make It
Preheat oven to 350°.
Combine first 4 ingredients in a medium bowl; toss gently. Coat a 9-inch cake pan with cooking spray. Brush pan with 1 tablespoon melted butter. Sprinkle pan evenly with 1 tablespoon sugar. Pour nectarine mixture into pan in an even layer; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a bowl, stirring well with a whisk.
Combine remaining 1 cup sugar and 5 tablespoons softened butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to butter mixture; beat just until combined.
Spoon batter evenly over fruit mixture. Bake at 350° for 40 minutes or until cake is set and light brown. Cool in pan on a wire rack 5 minutes. Place a plate upside down on top of cake pan; invert cake onto plate. Serve warm or at room temperature.