Boistfort Valley Farm
Community Supported Recipe Box

Spiced Nectarine Cake

This can also be made with white nectarines, or about six large plums or pluots. It's great with ice cream or whipped cream.

ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup plus 3 tablespoons sugar
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons finely grated lemon peel
  • 1 1/4 cups self-rising flour
  • 5 medium nectarines (about 1 3/4 pounds), halved, each half cut into 4 slices
  • 3/4 teaspoon ground cinnamon

procedure

serves: 8
dish: dessert
season: summer, fall

Preheat oven to 350°F. Generously butter 9-inch-diameter springform pan. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add 3/4 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.

Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. Mix cinnamon and remaining 3 tablespoons sugar in small bowl. Sprinkle over cake.

Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour (50 minutes for plums or pluots). Cut around cake to loosen; remove pan sides. Serve cake slightly warm or at room temperature.

Bon Appétit, Every-Night Cooking, August 2005

BoistfortValleyFarm.com/recipes