Step 1 Heat the oven to 350 degrees. Spray a 9- by 2-inch round cake pan with pan coating and line it with parchment paper.Cut the nectarines in half and remove the pits. Cut the halves into 1/8-inch-thick slices.
Step 2 Sift together the flour, sugar, baking soda, baking powder, salt and cinnamon.
Step 3In a separate bowl, combine the eggs, milk, olive and canola oils. Whisk to blend. Slowly add the egg mixture to the flour mixture, whisking to make a smooth batter.
Step 4Pour the batter into the prepared pan. Starting on the outside of the cake pan, arrange nectarine slices in an overlapping circle on top of the batter, making smaller concentric circles of slices until the surface is covered. Gently press down the slices, just so they are coated with batter. The batter will fill the pan to the rim.
Step 5Bake for about 1 hour and 10 to 15 minutes, rotating the pan halfway through, until the top is golden brown and a wooden skewer inserted in the center comes out with moist crumbs. The cake will puff up while baking and deflate slightly as it cools.