Spicy Nectarine Ginger Cake with Sour Cream Glaze by Stephenie Moyer

1 egg
1/4 cup butter, softened
3/4 cup sugar
1/4 cup plain yogurt (can use sour cream instead)
1/4 cup buttermilk
1 cup finely chopped ripe and peeled nectarines (about 2)
{don’t puree – it will increase cooking time)

1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/2 cup coarsely chopped pecans

10 thin slices of nectarine (about 1/2 nectarine)
1 tablespoon cinnamon sugar

Beat together first 6 ingredients until blended. Combine and add the next 6 ingredients and stir until dry ingredients are just blended. Do not overmix.

Spread batter in a 12×8-inch greased fluted pan (with a removable bottom) and place nectarine slices decoratively on top. Sprinkle top with cinnamon sugar. Bake in a 350 degree oven for about 35 minutes, or until a cake tester inserted in the center, comes out clean. {If it is baked in a 10-inch round springform pan, it will take about 55-65 minutes.} Allow to cool in pan.

When cool drizzle top with Sour Cream Glaze in a decorative fashion.

Sour Cream Glaze
1 tablespoon sour cream (can substitute plain unflavored yogurt)
1/2 teaspoon lemon juice
1/2 cup sifted powdered sugar

Stir together all the ingredients until well blended.

To make Cinnamon Sugar
Place 1 cup sugar and 3 teaspoons cinnamon in a glass jar, with a tight fitting lid, and shake until blended. If you like it spicier, add more cinnamon to taste.