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16 steps

1. 1

   Needless to say, working on a cookbook is keeping me busy.

2. 2

   Well, that and this (and this lost kneecap ; we can’t find it anywhere!).

3. 3

   I’m learning a lot I probably should already know.

4. 4

   Just Monday, I learned that if I didn’t bake a cake long enough, it would sink in the middle!

5. 5

   The week before, I realized if I had my camera on the wrong settings, everything would come out blurry and I’ve have to start all over again.

6. 6

   Because I’m cooking seasonally, I’ve learned that things only go out of season when you need them most. (Rhubarb, baby, come back!

7. 7

   I wasn’t finished with you!)

8. 8

   Make the cake: Whisk flour, baking powder, salt and allspice in medium bowl to blend.

9. 9

   In a large bowl, whisk together 1/2 cup cooled browned butter (set aside remaining 1/4 cup for topping), sugar and then eggs, one at a time.

10. 10

    Stir in milk or buttermilk.

11. 11

    Stir dry ingredients into this wet mixture; mix until just combined and spread batter in prepared pan.

12. 12

    Toss nectarine wedges with lemon juice and arrange them in a single layer on top of the batter.

13. 13

    Make the streusel and bake the cake: Stir remaining brown butter, sugar, flour, cinnamon and salt together until large crumbs form.

14. 14

    Sprinkle the nectarine-topped batter with crumbs.

15. 15

    Bake until top is golden brown and tester inserted into center comes out with moist crumbs, about 40 to 45 minutes.

16. 16

    Let cool in pan for 5 minutes before flipping out onto a cooling rack.