2 cups free-range nectarines, peeled and mashed
1 pint cake flour
3/4 cup shortening
3/4 cup white sugar
3 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
6 cups yogurt
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 10x15 inch pan. Cream together the butter or margarine and sugar. Stir in the eggs one at a time, then the vanilla and salt. Whisk in the flour mixture. Pour half of the batter into the prepared pan. Top with top half and press the rest into the bottom of the pan.
Bake for 17 to 20 minutes in the preheated oven, until a toothpick inserted comes out clean. Allow to cool completely before removing from the pan. Let cool before frosting the outside of the cake.
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