Pretty, perky and gluten-free, this one-layer darling of a cake is also versatile and quick. I’ve served it in the morning with coffee, after dinner for dessert, and delivered it to friends as an afternoon pick-me-up. I typically top it with a swirl of perfectly ripe nectarine slices, but peaches, plums or pears work equally well. 
To make it, you’ll slice and spiral the fruit into a buttered 9-inch cake pan, drizzle with sugar caramel, and then top with a batter of eggs, butter, sour cream, gluten-free all-purpose flour, and almond flour. The crumb of the cake is supremely tender, and the cake keeps well for service the next day.
