Tuesday, July 24, 2012

Golden Nectarine Cake (Week 30)

The girls are coming over for a little happy hour gig at my place tomorrow and, while happy hour food is typically appetizers, I KNOW we MUST have at least one or two sweets on the counter top.

With my crop of peaches, pluots (aka Plumcots), plums and nectarines, I need to clear some space in my fridge so I whipped up a batch of pluot salsa (using green flavor grenade pluots from Mizuno Farms- see Nectarine Mint Salsa from Week 21).   E-Gads...I still have tons of fruit so I have a nectarine cake for dessert.  Thank you Epicurious for the inspiration as well as the sliced photo (I wasn't about to cut in to this with company coming).  Delicious!

 Nectarine Golden Cake

  • 1 c. flour
  • 2 tsp baking powder
  • rounded 1/4 tsp salt
  • 1 stick of unsalted butter, softened
  • 3/4 c. plus 1/2 Tbsp sugar, divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 juicy but firm nectarines, pitted and cut in to 1/2 inch thick wedges (you can use peaches as well)
  • 1/2 tsp nutmeg

9 inch spring form pan

Preheat oven to 350 with rack in the middle.  Lightly butter the pan.
Whisk together flour, baking powder and salt.  Beat butter and 3/4 c. sugar with the electric mixer until pale and fluffy.  add eggs one at a time beating well after each.  Beat in the extracts.  at a low speed add the flour until combined.

Spread batter evenly in the pan then scatter the nectarines over the top.  stir together the nutmeg and the remaining sugar and sprinkle over the top.  Bake the cake until it is golden brown and the top is firm but tender (about 45 minutes).  Cake will rise over the fruit.  Cool in pan for about 10 minutes.  remove sides and cool till warm.  Serve with whipped cream.  It's excellent just by itself .

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