In revisiting this recipe, we were reminded how terrific this cake is, and also stumbled on a few happy accidents. For one, we learned that, in this recipe, nectarines are a perfect early summer substitute for peaches. And after Amanda inadvertently dumped a lot (a LOT) of turbinado sugar on the nectarine-studded batter, we discovered it made for a wonderfully crunchy, caramelized crust. Two splendid variations!
Big thanks to Elena Parker for shooting and editing this video, which will also be featured on Whole Foods' website!