(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer or a large mixing bowl with a hand mixer, cream the Country Crock Plant Butter and sugar over medium speed until light and fluffy, 2-3 minutes.
Add the eggs, one at a time, mixing after each addition. Mix in the vanilla and almond extract.
With the mixer on low, add the flour mixture in two additions, alternating with the oat milk. Mix until just combined.
Scoop the batter into the baking pan, smoothing the top. Place the nectarine slices randomly over the top, fanning 2-4 slices together.
Sprinkle 1 teaspoon of sugar over the top of the nectarines, sprinkle the almond slices over the top of the cake, and divide the remaining 1 tablespoon of plant butter to dot over each of the nectarines.
Bake for 45-50 minutes, until the edges are lightly golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs.
Let cool on a wire rack before using the parchment paper to lift the cake out of the pan. Just before serving, brush the nectarines with maple syrup. Slice and serve.
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