Nectarine, Peach and Blackberry Cake

Heat oven to 350 F. Spray a 13″x9″ baking dish with non-stick spray and set aside.

Whisk together the dry ingredients (flour, almond meal, baking powder, baking soda, and salt) in a medium bowl.

In the bowl of a stand mixer with the paddle attachment, beat butter and sugar on medium speed until pale and fluffy. Reduce speed to medium-low and add egg and almond extract. Mix well. Reduce speed to low and slowly add half of the dry ingredients, then the buttermilk, and then the rest of the dry ingredients, beating just to combine after each addition.

Transfer cake batter into prepared baking dish, spreading evenly with an offset spatula. Arrange nectarine and peach slices and blackberries on top of cake batter in a single layer and then sprinkle everything with turbinado sugar.

Bake for 10 minutes, then reduce oven temperature to 325 F and bake an additional 20 to 23 minutes, until cake is golden and a cake tester or toothpick inserted in the center comes out clean. Cool cake in the pan on a wire rack before cutting into squares.

Top with yogurt and garnish with sliced almonds.

Recipe slightly adapted from Tutti Dolci.