Yield: One 8-inch-square cake
Baking Temperature: 375°F
Baking Time: 45 Minutes

Preheat the oven to 375°F.

To Make the Topping:
Place the melted butter in an ungreased 8-inch square baking pan, tilting it to evenly coat the bottom. Mix together the grown sugar and spices and sprinkle evenly over the melted butter. Slice the nectarines 1/4 inch thick (don't peel them the skin will look beautiful and help the slices stay together). Lay the slices into the prepared pan, and sprinkle with lemon juice. Set aside.

To Make the batter:
Whisk together the flour, baking powder, and slat in a small bowl.

Cream together the butter and sugar in a large mixing bowl until light in color and fluffy. Beat in the eggs, one at a time, and the vanilla (or almond) extract; scrape the sides and bottom of the bowl to make sure everything is evenly combined. Stir in half the flour mixture, then the milk. Add the remaining flour mixture, stirring until the batter is evenly moistened and there are no dry or wet patches in it. Gently pour the batter over the fruit in the pan.

Bake until the cake begins to pull away from the sides of the pan and a cake tester inserted in the center comes out clean, 45 minutes. Remove from the oven, and cool for 5 minutes in the pan. Invert the pan onto a serving platter, and let sit for 1 minute before removing the pan. If any fruit sticks to the pan, use a spatula to carefully scrape it off and replace it on the cake. Serve warm, with whipped cream or ice cream, if desired.

Nutritional Information per Serving (1/2 Roll, 52G): 13g whole grains; 141 calories; 3g fat; 4g protein; 20g complex carbohydrates; 6g sugar; 2g dietary fiber; 6mg cholesterol; 189mg sodium; 99mg potassium; 20RE vitamin A; 1mg vitamin C; 1mg iron; 9mg calcium; 71mg phosphorus.