- 240 g cake flour
- 200 g white sugar
- 1 t baking powder
- ½ t salt
- 1 cup buttermilk
- 115 g unsalted butter, melted
- 2 large free-range eggs
- 100 g treacle sugar, plus 3 T
- 4 ripe yellow flesh nectarines, sliced into wedges
- 1 cup water
Preheat the oven to 180°C. In a large bowl, combine the flour, white sugar, baking powder and salt.
Whisk together the buttermilk, 4 T melted butter and the eggs.
Pour the buttermilk mixture over the dry ingredients and stir until just combined.
Use the remaining butter to grease a 24 cm loose-bottomed cake tin, swirling until the bottom and sides are well coated. Sprinkle the treacle sugar evenly over the melted butter. Arrange the nectarine slices on the sugar in a single layer.
Spoon the batter evenly over the nectarines, smoothing the top. Bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool for 5–10 minutes. Run a knife around the edge of the cake and turn out onto a serving plate.
Place the water and remaining sugar into a saucepan over a medium heat and cook until the sugar dissolves and forms a syrup. Pour the syrup over the hot cake and serve immediately.