A beautiful floral summery cake fit from anything ranging from an outdoor BBQ to an elegant dinner party ! Enjoy !
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1/4 cup honey
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 Tbsp of lavender
- 1 1/4 cups self-rising flour
- 4 medium nectarines (about 1 3/4 pounds), halved, each half cut into 4 slices
Preheat oven to 350°F.
Generously butter 9-inch-diameter springform pan. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add sugar and honey and beat until blended. Beat in eggs 1 at a time, and then lavender.
Beat in flour until smooth. Spread batter evenly in prepared pan.
Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere.
Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour (50 minutes for plums or pluots).
Cut around cake to loosen; remove pan sides. Serve cake slightly warm or at room temperature.