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DESSERTS- CAKES & FROSTINGS:
Spiced Nectarine Cake
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Spiced
Nectarine Cake |
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This is fantastic
as dessert and also as a brunch cake...
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1
stick |
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unsalted butter, at room temperature |
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¾
cup + 3 Tbs |
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granulated sugar |
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2
large |
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eggs |
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1
Tbs |
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fresh lemon juice |
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1½
tsp |
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finely grated lemon peel |
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1¼
cups |
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self
rising flour |
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5
medium |
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nectarines (about 1¾ lbs.), halved, each
half cut into 4 slices (keep skin on or
not) |
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¾
tsp |
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ground cinnamon |
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1 |
Preheat oven
to 350 degrees F. Generously butter 9"
springform pan. |
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2 |
Using an
electric mixer, beat ½ cup butter in large bowl
until fluffy. Add ¾ cup sugar and beat until
blended. Beat in eggs 1 at a time, then lemon
juice and lemon peel. Beat in flour until
smooth. Spread batter evenly in prepared pan. |
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3 |
Arrange
enough nectarine slices atop batter in
concentric circles to cover completely; press
lightly to adhere. Mix cinnamon and remaining 3
T. sugar in small bowl. Sprinkle over cake. |
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4 |
Bake until
cake is golden brown and tester inserted into
center comes out clean, 40 minutes to 1 hour. Cut around
cake to loosen; remove pan sides. |
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5 |
Serve cake
slightly warm or at room temperature. |
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Servings: 8 |
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Cooking Tips |
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*This can also be
made with white nectarines, or about six large plums or
pluots. If using plums or pluots, the baking time should
be reduced to 30-40 minutes. |
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*It's terrific
served with whipped cream or ice cream. |
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Recipe Source |
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Modified from Bon Appetit, August 2005 |
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Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "I used
this as a brunch cake. It was very good."
-Topeka, KS
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