For this simple dessert, use nectarines from Chile, which are currently in season. Pears also work great.

Recipe by Cooking Light January 1997


Recipe Summary test

8 servings (serving size: 1 cake wedge and 2 nectarine halves)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Beat margarine and 1/3 cup brown sugar at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition. Add milk and lemon rind; beat well. Combine flour and next 4 ingredients (flour through salt); add to creamed mixture, and beat well. Stir in chopped apple.

  • Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Let cool completely on a wire rack.

  • Preheat oven to 475°.

  • Combine remaining 1/3 cup brown sugar, water, and cinnamon in a 2-cup glass measure; stir well. Microwave at high 30 seconds or until sugar dissolves. Combine nectarines and brown sugar mixture; toss well. Arrange nectarines, cut sides down, in a 13- x 9-inch baking dish. Bake at 475° for 15 minutes or until tender. Turn nectarines over; sprinkle with turbinado sugar. Bake an additional 5 minutes. Serve with cake. Garnish with cinnamon sticks, if desired.

  • Pear Variation: Substitute 6 small, firm Bosc pears, cored and quartered

  • (2 1/4 pounds), for nectarines, if desired.

Nutrition Facts

303 calories; calories from fat 29%; fat 9.8g; saturated fat 2g; mono fat 4g; poly fat 2.9g; protein 5.5g; carbohydrates 49.8g; fiber 3.4g; cholesterol 55mg; iron 2.3mg; sodium 224mg; calcium 67mg.