This recipe from The New York Times makes a delicious hybrid fruit cobbler/cake. The batter gives it more structure than a traditional cobbler, but there is a juicy fruit layer and crunchy topping like a cobbler. What puts this recipe over the top is the browned butter that creates an amazing crispy/chewy crust. Nutmeg makes the cake fragrant and adds another layer of flavor. In my hands it takes a little longer to bake than suggested. The juice from the nectarines makes the surrounding cake a little difficult to set. Impress all your friends and family with this easy dish.