Made this yesterday - Jennifer and I were looking at it when it came out of the oven - and came up with the "twist"
1/2 cup unsalted butter
1/2 cup + 1 TBS sugar divided
1/4 cup brown sugar, packed
1 egg
1/2 cup sour cream
1/2 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking powder
1 lb nectarines unpeeled, and sliced (about 3 cups)
4 tbs. honey
1/2 tsp black pepper
2 tsp fresh thyme leaves
2 TBS coarse sugar, optional
Heat oven to 350F. Spray bottom of a 9" round (I used an oval because that's all I had) pan with cooking spray and dust lightly with flour.
Beat butter, 1/2 cup of the sugar,and brown sugar in a large bowl at medium speed 3 minutes or until fluffy. Beat in egg, just until blended. Beat in sour cream and vanilla.
In a small bowl whisk together the flour and baking powder; beat into batter at low speed just until moisted. Spread batter in pan.
Arrange nectarine slices over batter. Sprinkle with 1 TBS sugar. Bake for 55 to 60 minutes or until cake is puffed and golden. Cool on a wire rack 30 minutes.
Warm honey in microwave and stir in black pepper and thyme leaves. Drizzle over fruit and serve with whipped cream.
You can sprinkle with the extra coarse sugar if desired.
You only live once . . . but if you do it right once should be enough!