TOPPING:

1/2 c. coarsely chopped pecans
1/2 c. all purpose flour
1/2 c. dark brown sugar
1/4 c. sugar
1/2 tsp. cinnamon
Pinch of nutmeg and ground ginger
1/2 c. unsalted butter, cut into sm. pieces

CAKE:

1/2 c. unsalted butter
3/4 c. sugar
2 lg. eggs
2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/2 c. milk
1 pt. fresh blueberries
2 med. nectarines, peeled, pitted and cut into 1/4 inch pieces

1. To make topping: In a 350 degree oven, place the pecans on a baking sheet and toast until lightly browned, 7-10 minutes. Cool.

2. In a medium bowl combine the cooked toasted pecans, flour, brown and white sugar, cinnamon, nutmeg, and ginger. Add the butter and mix together until the mixture is crumbly. Set aside.

3. To make the cake: Butter and flour a 9 inch square baking dish. Preheat oven to 350 degrees.

4. In a large bowl, combine the butter and sugar and cream together until the mixture is light and fluffy. Beat in the egg.

5. Sift together the flour, baking powder, nutmeg, and ginger and then add alternately with the milk to the butter mixture, blending the ingredients well.

6. Pour the butter into the prepared baking dish, spreading it evenly. Sprinkle the blueberries and the nectarine pieces over the batter in an even layer.

7. Sprinkle the nut mixture over the fruit and bake until the top is golden brown and bubbling, about 45 minutes. Serve with French vanilla ice cream or Amaretto cream if desired.

AMARETTO CREAM:

1/2 pt. whipping cream
1/2 pt. French vanilla ice cream, softened
2 tbsp. Amaretto

In a medium bowl, whip the cream until just stiff. Beat in the softened ice cream. Add the Amaretto and blend. Serve within the hour.