Skillet Nectarine Cake

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For the Nectarines:

1 1/2 pounds small nectarines (3 or 4), halved and pitted

1 tablespoon unsalted butter, melted

1 tablespoon packed light brown sugar

For the Cake:

5 tablespoons unsalted butter, at room temperature, plus more for the skillet

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup plus 1 tablespoon granulated sugar 

1 large egg, at room temperature

1/4 teaspoon pure almond extract

1/2 cup buttermilk

1 cup cold creme fraiche