Nectarine Cake Squares

Ingredients

• 0.3 teaspoon almond extract 
• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 large eggs 
• 14 ounces tofu pitted quartered
• 1.5 cups flour all-purpose
• 1 cup granulated sugar 
• 1 tablespoon juice of lemon fresh
• 0.3 teaspoon salt 
• 0.5 cup cream sour
• 0.5 cup butter unsalted softened
• 1 teaspoon vanilla 

Equipment

• bowl
• frying pan
• oven
• baking pan
• hand mixer
• wax paper

Directions

1. Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour.
2. Sift together flour, baking powder, baking soda, and salt into a small bowl. Beat together butter and 1 cup granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla and almond extract.
3. Add eggs 1 at a time, mixing at low speed after each addition until just combined.
4. Add flour mixture and sour cream alternately in 3 batches, mixing after each addition until just combined.
5. Spread batter in pan, smoothing top.
6. Cut nectarines lengthwise into 1/8-inch slices and toss with lemon juice and remaining 3 tablespoons granulated sugar in a bowl. Arrange slices, overlapping slightly, in 4 crosswise rows over batter. Cover surface of cake with a piece of buttered wax paper (paper helps fruit glaze itself) and bake in middle of oven 15 minutes.
7. Remove paper and bake until a tester comes out clean, 20 to 25 minutes more.
8. While cake is still warm, dust generously with confectioners sugar, then cool completely on a rack.