Ralph Anderson
Yield
Makes 12 servings

How to Make It

Step 1

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until the yolk disappears. Add vanilla, beating just until blended.

Step 2

Sift together flour, baking powder, and salt. Gradually add flour mixture to butter mixture; beat batter at low speed just until blended. Gently fold in nectarines and blueberries. Pour batter into 2 greased and floured 8-inch round cake pans.

Step 3

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.

Step 4

Spread 1/2 cup Cream Cheese Frosting evenly on top of one cake layer; top with remaining cake layer. Spread remaining Cream Cheese Frosting over top and sides of cake. Garnish, if desired.

Ratings & Reviews

BethBeach's Review

CookinProgress
September 07, 2013
N/A

princessjay858's Review

princessjay858
February 02, 2011
This cake was amazingly moist and delicious - a great way to use up summer fruit! It's very unique! Check out my blog for a better review - http://randomactsoffood.blogspot.com/

CookinProgress's Review

BethBeach
August 25, 2010
Since it's almost the end of summer (aka--delicious fruit season), I decided to make this cake for a cookout. It was a huge hit! It's delicious and chalk-full of nectarines and blueberries. It wasn't difficult, and people raved!