Nectarine Pound Cake

So I gave in and used the oven. I just miss baking too much! At work, we have a client who gets "fruit of the month" from Harry & David and they always provide a recipe card along with the fruit. This month, he decided to give us the fruit so I took two nectarines and the recipe. The recipe is actually quite simple and easy and doesn't take very long to prepare. Sweat on...

Ingredients

2 nectarines

2 tbsp. all-purpose flour

2 tbsp. brown sugar, packed

3/4 cup butter or margarine (I prefer magarine)

1 cup white sugar

2-1/2 cups all-purpose flour

1/2 tsp. baking soda

1 tsp baking powder

1/2 tsp. salt

1 tsp. vanilla

8 oz. non-fat lemon yogurt

1 egg

1 egg white

Directions

Preheat oven to 325 F. Grease a 10 inch. bundt pan and dust with flour (Make sure to grease and flour well or else the nectarines will stick to the pan).

 Blend 2 tbsp. flour and brown sugar together; add nectarines and toss until well coated. Place the mixture in the bottom of the pan.

In a large bowl, beat the butter and white sugar. Blend in flour, baking soda, baking powder, and salt. Add the vanilla, yogurt, egg, and egg white; beat for 3 minutes at medium speed.







Pour the batter over the nectarines and bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove the cake and cool in the pan for 10 minutes. Invert onto a wire rack and cool completely before serving. Serves 6-8.

Recipe courtesy of Harry & David

Made by Edit Issagholian