Unlike my sister Laurie, aka the Accidental Baker, I believe some of the best desserts are fruit-based rather than chocolate-based. Case in point, this Brown Butter Nectarine Cake I made from a New York Times recipe this weekend. Using some beautiful nectarines I picked up from my neighborhood fruit stand, I sauteed them first in lemon juice and sugar, then added them to a base of browned butter and a light buttermilk cake batter. It turned out so fresh and delicious. Although next time, I might use less sugar since the fruit is already so succulent. This would be the perfect ending to any summer dinner, though I may end up eating the leftovers for breakfast this week since it’s so tempting.