Summer Nectarine Cake

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Although Ontario Nectarines are not in the grocery stores yet I gave this recipe for Summer Nectarine Cake a trial run with some nectarines purchased this week.

While sitting on the kitchen counter they ripened considerably developing fragrant, sweet qualities of fresh summer fruit, and so the search for a good recipe began.

I chose this recipe for its simplicity and versatility to use different summer fruit such as peaches, plums and apricots as they become available. Late summer ripe pears could work as well.

Served with a scoop of homemade vanilla Ice cream or dollop of unsweetened whipped cream makes this cake a most delicious finale to a casual summer meal!

Summer Nectarine Cake

1 egg
4 ripe but firm nectarines
1 1/3 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoons salt
1/3 cup butter room temperature
1 cup sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract
½ cup buttermilk
1 tablespoon coarse sugar for topping

  1. Pit and quarter nectarines, do not peel.
  2. Sift together flour, baking powder and salt into a medium size bowl.
    In a large bowl cream together butter and sugar until light, beat in the egg and extracts until smooth.
  3. Stir in flour in three additions alternating with two additions of buttermilk only until well combined. Batter will be thick.
  4. Spread batter evenly into a greased 8 or 9 inch cake pan lined with parchment paper.
  5. Arrange nectarine quarters on the batter in a circle around the pan pressing them in gently just until they stick in place. (Do not push all the way to the bottom of the pan.)
  6. Arrange the remaining two quarters in the center of the pan to form a small circle.
    Bake in a preheated 350 degree F. Oven for 45 to 50 minutes for a 9 inch pan and 50 to 55 minutes for an 8 inch pan until a tooth pick inserted near the center comes out with only a few moist crumbs attached.
  7. Cool completely in pan then remove and transfer to a plate. Store leftovers in an airtight container.

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  • Notes, Tips and Suggestions
    If possible use an 8 or 9 spring form pan. If using a regular cake pan line with foil wrap allowing extra foil to form higher sides preventing batter from overflowing.
  • Cake keeps well for a few days after baking at room temperature in an airtight container.
  • Delicious!
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