How to cook
The ingredients need to be at room temperature.
Beat the eggs with the sugar to a creamy mixture. Add the oil and milk, stir.
Sift the flour and baking powder in another bowl. Pour the liquid ingredients into the flour and stir, add 1 tsp rum and the vanilla. Stir again until you obtain a homogeneous cake mixture.
Wash the nectarines and cut them into crescents, heat the oven 356°F (180°C).
Smear a 9 1/2″ (24 cm) diameter form with butter and pour in the cake mixture.
Arrange the nectarine pieces on top and place the form in the oven. Bake about 30 to 40 min. to a dry toothpick (when you poke the cake with it).
Take it out of the oven and leave the cake to cool, then distribute into plates and serve.