Nectarine Olive Oil Cake

4 nectarines
3⁄4 c plus 3 T granulated sugar, divided
1 1⁄2 c all-purpose flour (you could also use a gluten free baking mix such as Bob’s Red Mill
1-to-1)
1⁄2 t baking powder
1⁄2 t baking soda
1⁄4 salt
1⁄2 c plus 2 tablespoons extra-virgin olive oil, divided
2 eggs
1 t vanilla
Confectioners’ sugar for garnish

Preheat oven to 350 degrees. Grease a 9” cake pan with olive oil, and line the bottom with a circle of parchment paper. Lightly oil the paper, then sprinkle with 1 tablespoon of sugar.

Pit and slice the 2 nectarines and toss with 2 tablespoons of olive oil and 2 tablespoons of sugar. Set aside to macerate for 10 minutes.

Pit and roughly chop the 2 remaining nectarines. Puree in a food processor (or blender) until smooth. Set aside.

Combine flour, baking powder, baking soda, and salt in a small bowl. Set aside.

Whisk eggs, 3⁄4 cups sugar, and vanilla in a medium bowl until pale and thick. Continue to whisk as you slowly add the 1⁄2 cup olive oil. Add the flour mixture in 2 additions, stirring until combined. Fold in the nectarine puree. Fold in the nectarine slices with any accumulated juices and oil. Scrape batter into the prepared pan and bake for 35-45 minutes, until a skewer inserted into the middle comes out clean. Let cool for 10 minutes, then invert the cake onto a serving plate. Dust cooled cake with confectioners’ sugar.