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Gâteau Fondant Aux Nectarines – Moist Nectarine Cake

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My Kitchen in the Rockies
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dessert nut free vegetarian


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4 small ripe nectarines, cut into smaller cubes

1 cup 1 1/2 Tablespoons (250 g) butter, at room temperature

zest of 1 lemon

1 1/4 cup (250 g) sugar (Kirsten used 200 g)

1/4 teaspoon vanilla extract

4 eggs, at room temperature

2 cups 1 1/2 tablespoons (250 g) flour

1/2 teaspoon baking powder

a pinch of salt

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