Nectarine Raspberry Buckle

For the streusel:

½ cup coarsely chopped almonds

½ cup all-purpose flour

½ cup dark brown sugar

¼ cup granulated sugar

½ teaspoon ground cinnamon

Pinch of freshly grated nutmeg

Pinch of ground ginger

½ cup unsalted butter, cut into small pieces

For the cake:

½ cup unsalted butter

¾ cup sugar

1 large egg at room temperature

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon ground ginger

½ cup milk

1 pint fresh raspberries, cleaned and picked over

3 medium nectarines, pitted, and cut into ¼-inch pieces

For the topping, preheat the oven to 350 degrees and toast the almonds on a baking sheet for about 7 to 10 minutes or until lightly browned. Cool. Don't turn the oven off. Butter and flour a 9-by-12-inch baking dish.

In a medium mixing bowl, combine the almonds, flour, sugars, and spices. Add the butter and mix together until the mixture is crumbly. Set aside.

For the cake, combine the butter and sugar in a large bowl with an electric mixer and cream them together on medium speed until the mixture is light and fluffy. Beat in the egg.

Sift together the flour, baking powder and ginger; add them to the butter mixture alternately with the milk, making sure that the ingredients are well blended.

Spread the batter evenly in the prepared baking pan. Sprinkle the raspberries and peach pieces over the batter in an even layer. Sprinkle the streusel over the fruit.

Bake for about 45 to 55 minutes or until the top is golden brown and bubbling and a toothpick inserted in the center comes out clean. Serve with French vanilla ice cream if desired.

Advance preparation: The buckle can be prepared up to eight hours ahead and kept at room temperature.

Serves 6 to 8

Diane Rossen Worthington