10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup dark-brown sugar
4 cups frozen nectarines, thawed and cut into bite-size pieces
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt
Preheat oven to 170C. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.
With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.
In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.
With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.
Preheattheoven to 190C Grease the madeleinemoldsand dust it withflour.
Mix in a bowl: combineeggs, vanillaandlemonzest5 minutes with anelectricmixeron high speed. Mixthe icing sugargradually. Mix5-7minutes untilit thickensand shiny. Put the flourandbaking powdertogether. Sift1/4ofthe flourmixturewiththe eggmixtureand folditgently. Spoon theremaining flour through.
Spoonthe batterinto the preparedramekins, each3/4 full.
Bak10 to 12minutes inthe preheatedovenuntil the edgesaregoldenandthe topsspring back.