NECTARINE UPSIDE-DOWN CAKE
A vibrant cake with fresh nectarines drenched in sweet, buttery goodness!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, 4 tablespoons butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add remaining 4 tablespoons butter to the bottom of a cast iron skillet or 9-inch cake pan, swirling the pan until the bottom and sides are well coated. Sprinkle brown sugar evenly over the melted butter. Arrange nectarine slices on top in a single layer. Scoop the batter evenly over the nectarines, smoothing out the top. Place into oven and bake for 45 minutes, or until a tester inserted in the center comes out clean. Let cool for 5-10 minutes. Run a knife around the edge of the cake and turn upside down onto a serving plate. Serve immediately.
NECTARINE GOLDEN CAKE
Provided by Maggie Ruggiero
Categories Cake Mixer Egg Dessert Bake Backyard BBQ Nectarine Summer Butter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
- Whisk together flour, baking powder, and salt.
- Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
- Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.
FRESH NECTARINE CAKE
This also works well with fresh apricots, peaches, apples or plums. Great for afternoon tea or as a special dessert.
Provided by Perfect Pixie
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix the butter and sugar together in a food processor or large bowl until creamy.
- Add the eggs and mix well.
- Mix in the yoghurt, nuts, fruit, lemon juice and rind, flour, baking powder and cinnamon, don't overmix, just mix until ingredients are loosely combined.
- Pour into a well-greased and baking-paper lined 20cm cake pan.
- Bake at 180°C for 55-60 minutes.
- Cool on wire rack.
- Serve dusted with icing sugar, and accompanied by ice cream or softly whipped cream.
20 BEST NECTARINE DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a nectarine treat in 30 minutes or less!
Nutrition Facts :
NECTARINE COBBLER RECIPE
This light and tangy nectarine cobbler recipe is the perfect summertime dessert! Make this easy cobbler dessert by simply cutting up fresh stone fruit and stirring together the quick batter! It's the perfect use for overripe nectarines or peaches, and about as easy as any dump cake!!
Provided by Angela
Categories Cobblers & Crisp Recipes Dessert Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat your oven to 325 degrees F (162 degrees C) and melt butter in your pie pan or 9 x 9 baking dish. Coat all sides of the baking dish with melted butter.
- Wash and slice nectarines, then add (optional) sugar and/or orange zest.Combine the dry ingredients: flour, baking powder and sugar. Add milk and vanilla extract, then mix until batter is smooth.
- Pour batter into melted butter in your baking dish. Add fruit on the top, but do not stir into the batter.
- Bake for one hour at 325 degrees F (162 degrees C) or until golden brown and an inserted toothpick or knife comes out clean.
- Remove from the oven and allow to cool slightly on a wire cooling rack before serving. Serve with ice cream of whipped cream.
Nutrition Facts : Calories 212 kcal, Carbohydrate 36 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 62 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
EASY FRESH NECTARINE CAKE
You can substitute finely chopped peaches if you can't find nectarines. Delicious and easy to make. Top with a glaze of your choice.
Provided by LizCl
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs with oil and peach nectar using an electric mixer, until blended.
- Add cinnamon and cake mix and continue beating on high speed for 2 minutes.
- Beat in the finely chopped nectarines and chopped pecans.
- Spoon the batter into a greased and floured bundt pan.
- Bake at 325°F for 55 to 60 minutes.
- Cool on a rack for 15 minutes; invert and cool completely.
Nutrition Facts : Calories 332.8, Fat 17.7, SaturatedFat 2.4, Cholesterol 62.9, Sodium 304.7, Carbohydrate 40.1, Fiber 2.1, Sugar 21.2, Protein 5.2
NECTARINE CAKE
Nectarine cake made with six ingredients, this is our favorite nectarine recipe. You can also make it with fresh peaches.
Provided by Adina
Categories Cakes
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking dish of approximately 8x13 inches/21x32 cm with baking paper.
- Dough: Place the flour, butter, sugar, salt, and egg in the food processor. Mix shortly until the dough comes together. The dough is pretty soft, but if you think it is way too sticky add an extra tablespoon flour.
- Bake dough: Place the dough in small heaps into the prepared baking dish. Press the dough evenly in the dish with your fingers (you can flour the fingers a bit first) or a floured spoon. Bake for about 15 minutes until lightly golden but not quite done yet.
- Prepare the fruit in the meantime. Stone the nectarines or peaches and quarter them. If they are very large, cut them into eights.
- Take the cake out of the oven, sprinkle it evenly with the breadcrumbs and arrange the nectarine slices on top. Place back in the oven and bake for another 10 minutes.
- Mix topping: In the meantime separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the 3 tablespoons sugar. Add the flour to the egg yolk mixture and incorporate. Fold in the beaten egg whites.
- Bake topping: Pour this mixture over the cake and continue baking for another 15 minutes or until golden brown and baked through.
- Dust with icing sugar before serving.
Nutrition Facts : ServingSize 1 g, Calories 209 kcal, Carbohydrate 33 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 68 mg, Sodium 79 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 3 g
FRESH GINGER CAKE
Easy, Moist Ginger Cake
Provided by Tesseract
Time 1h30m
Yield Makes one 23-cm cake; 10 to 12 servings
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C (gas mark 4). Butter the bottom and sides of a 23cm springform or round cake tin with 5cm sides and line the bottom with a circle of parchment paper.
- In a food processor fitted with the metal blade or with a chef's knife, chop the ginger until very fine. Set aside.
- In a large bowl, mix together the golden syrup, sugar, and oil. In a medium bowl, whisk together the flour, cinnamon, cloves, and pepper.
- In a small saucepan, bring the water to a boil, then stir in the bicarbonate of soda. Whisk the hot water into the golden syrup mixture, then add the chopped ginger. Gradually sift the flour mixture over the golden syrup mixture, whisking to combine. Add the eggs and whisk until thoroughly blended.
- crape the batter into the prepared springform or cake tin and bake until the top of the cake springs back when lightly pressed with a finger or a toothpick inserted into the centre comes out clean, about 1 hour. Leave to cool completely. Run a knife around the sides of the cake to help loosen it from the tin. Invert the cake onto a plate, peel off the parchment paper, then re-invert it onto a serving platter.
NECTARINE PIE
Nectarine pie is a sweet, tangy summer treat with seasonal fruit and a flaky, tender crust.
Provided by Jennifer Farley
Categories Dessert
Time 2h30m
Number Of Ingredients 15
Steps:
- To prepare the dough, place the flour, sugar and salt in a food processor. Pulse the dry ingredients several times to mix.
- Add the butter and pulse the machine until the mixture looks like coarse cornmeal (a few larger pieces of butter are fine).
- With the machine running, add the water and mix until the dough just begins to come together. It will still be very crumbly but should form dough when pressed together.
- Divide the dough into 1/3 and 2/3 portions, wrap in plastic wrap and flatten into round discs. Place in the refrigerator for a minimum of 1 hour (up to 48 hours).
- Bring a large pot of water to a boil. Fill a separate large bowl with ice water. On the bottom of each nectarine, slice a 1-inch X shape (the goal is to cut the skin, not the fruit). Using a slotted spoon, carefully add a few of the nectarines to the boiling water. After 30 seconds to 1 minute you should see the skin separating slightly from the fruit. Use the slotted spoon to move the nectarines into the ice water bath. Repeat with the remaining nectarines.
- Peel the skin from the nectarines (discard the skins). If any of the skins are stubborn, use a small paring knife to assist in the peeling. Slice the fruit in half and remove the pits. Place the nectarines flat side down and cut into thin slices. Place the sliced nectarines in a large bowl and toss with the lemon juice.
- In a small bowl, stir together the sugars, cinnamon, nutmeg, salt and cornstarch. Add to the nectarines, stirring to combine. Set aside.
- Preheat the oven to 425 degrees F.
- On a generously floured surface, roll out the larger portion of dough to about 12-13 inches in diameter (flour the top of the dough as well). Carefully place in a 9 1/2 inch pie pan. There should be a slight overhang. Add the nectarine filling.
- Re-flour the surface and roll out the smaller portion of dough to approximately 10 inches in diameter. Use a pizza slicer to cut 8 even strips. Layer the strips in a decorative lattice pattern. Cut off any excess overhang from the strips and then fold the bottom overhang over the strips. Use a fork to gently crimp the edge of the crust all around.
- Brush the milk or cream evenly over the dough and sprinkle with the turbinado sugar (this will add a nice crunch).
- Place the pie pan on a baking sheet and place in the oven. Cook for 20 minutes and then lower the oven temperature to 375 degrees F. Bake for an additional 35-40 minutes, or until the crust is brown and the filling is bubbly.
- Allow to cool completely to room temperature before slicing (the filling will thicken as it cools).
Nutrition Facts : Calories 413 kcal, Carbohydrate 62 g, Protein 5 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 151 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 serving
FLOURLESS NECTARINE RICOTTA CAKE
This Keto Flourless Nectarine Ricotta Cake is a tender gluten-free dessert cake made with almond flour and flavoured with fresh nectarines.
Provided by Elaine
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Cut a circle of parchment paper to fit in the bottom of an 8-inch round pan, or ilne an 8-inch square pan with parchment paper.
- Measure the almond flour, coconut flour, cinnamon, baking powder and salt into a small bowl. Whisk to combine and remove any lumps (or use a sifter.)
- In a large bowl or the bowl of a stand mixer, (or with a hand mixer) cream the butter, sweetener and vanilla extract until well combined. Add one egg and beat. Add the ricotta and beat.
- Add 1/3 of the dry ingredients alternatively with an egg, repeating and finishing with the last egg. Dice one nectarine and gently stir it into the batter.
- Spread the batter into the lined pan. Thinly slice the second nectarine and toss the slices with 2 teaspoons lemon juice to prevent them from browning. Arrange them on top in a spiral pattern. Scatter with flaked almonds.
- Bake for 45 - 50 minutes or until cake tester comes out clean. Remove from the oven and let cool for 20 minutes. Loosen the edges with a knife, lay a cake rack over the pan, invert and remove the parchment paper. Invert back on to the first rack and let stand to cool completely.
- Trim any slightly brown edges with a sharp knife, if desired. Slice into 8 to 10 pieces.
- Top with whipped cream, coconut whip, or ice cream, if desired.
- Store leftover cake tightly wrapped in an airtight container or freeze for up to 3 months.
Nutrition Facts : Calories 244 kcal, Carbohydrate 9 g, Protein 8 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 111 mg, Sodium 196 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
FRESH NECTARINE-GINGER CAKE
A delicious not-too-sweet cake. Perfect for afternoon tea, or breakfast, or a summer dessert with cream or vanilla ice cream. It is loaded with fresh fruit! The amount of time it will take to cook depends on the juiciness of the fruit...from 50 to 70 minutes. It is done when the top is firm and golden brown. From the Metropolitan Market "Real Food" magazine.
Provided by BarbryT
Categories Breads
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Lightly oil and flour a removable bottom cake pan (e.g., angel food cake pan). Set aside.
- In a large bowl, beat (or whisk) together the eggs, milk and oil. Grate the zest off the lemon (use the rest for another purpose) and add to the bowl. Mix well then add the 2/3 C sugar and the ground ginger. Beat well; stir in the flour and mix until a smooth batter is formed.
- Wash the nectarines and pat them dry. Cut the flesh of four nectarines into small pieces (1/3 to 1/2 inch). Add to batter and stir gently until the fruit is completely incorporated.
- Pour the batter into the prepared cake pan. Slice the remaining necarine very thin and lay the slices on the top of the cake to cover. Sprinkle with the candied ginger and the remaining 2 T sugar.
- Bake 50 to 60 (or 70) minutes until firm and golden. Remove from oven and cool completely before serving.
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
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5/5 (1)Total Time 1 hr 45 mins
- Fill a large pot with water, cover and bring to a boil. Add the canning jars, lids and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat.
- Set a metal rack in another large pot. Fill the pot with water and bring to a boil. Add the nectarines and boil until the skins loosen, about 30 seconds; using a slotted spoon, transfer them to a rimmed baking sheet and let cool. Peel, halve and pit the nectarines and cut them into 1/2-inch dice.
- In a large, wide saucepan, combine the nectarines with the sugar, lemon juice and the candied, fresh and ground gingers. Bring to a boil over moderately high heat, stirring to dissolve the sugar and skimming the surface as necessary. Reduce the heat to moderate and simmer the jam, stirring once or twice, until it reaches 220° on a candy thermometer, about 40 minutes longer.
- Using the sterilized tongs, remove the jars from the hot water and transfer to a large rimmed baking sheet. Ladle the jam into jars, leaving 1/2 inch at the top. Using the tongs, place the lids on the jars followed by the rings. Screw on the lids securely but not too tightly.
NECTARINE-BUTTERMILK POPS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
Servings 8Total Time 3 hrs
- In a medium saucepan, toss the sliced nectarines with 3/4 cup of the sugar and 2 tablespoons of the lemon juice and let stand until juicy, about 20 minutes. Bring the nectarines to a boil and simmer over low heat, mashing lightly, just until softened, about 8 minutes. Let cool.
- Transfer the nectarines to a food processor and pulse to a coarse puree. Strain the puree, pressing hard on the skins to extract as much juice as possible. Add 2 tablespoons of the ginger liqueur and 1/2 cup of water to the puree; you should have about 3 cups of loose puree. Fill eight 6-ounce popsicle molds with half of the nectarine puree and freeze until firm but not solid, about 1 hour.
- Meanwhile, in a bowl, combine the buttermilk with the remaining 1/4 cup of sugar, 1/2 tablespoon of lemon juice, 1 tablespoon of ginger liqueur and the lemon zest. Whisk until the sugar is dissolved, then refrigerate.
- Pour the buttermilk mixture into the popsicle molds and freeze for about 1 hour, until firm but not solid. Pour the remaining nectarine puree into the molds and add the sticks, pushing them nearly through the popsicles. Freeze until firm, at least 4 hours and preferably overnight.
NECTARINE BLACKBERRY YOGURT CAKE - FRESH HUNGER
From freshhunger.com
Cuisine AustraliaCategory DessertServings 8Total Time 1 hr 50 mins
- Grease & line a 9-inch (22cm) light-colored metal, springform pan with parchment paper. Preheat the oven to 350F (180C).
- Beat butter, sugar & vanilla in a large bowl of an electric mixer until light & creamy, scraping down the side of the bowls one or twice during beating. Add the eggs, one at a time, beating well after each addition; scrape down the side of the bowl & beat again for another minute until fluffy.
- Cut the cheeks* off 4 nectarines. Then cut each cheek into 3 wedges; set aside. Cut & dice the remaining flesh from those nectarines. Dice the one remaining nectarine – you will need 1 to 1 1/2 cups of diced nectarine. Add the diced nectarine to the cake batter; gently folding in until combined. Scrape mixture into the pan & smooth top. Arrange the nectarine wedges over the top of the cake & scatter the blackberries over the nectarines. Bake for 1 1/4 to 1 1/2 hours or until a skewer inserted into the center comes out clean.
NECTARINE COFFEE CAKE - RECIPE GIRL
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Cuisine AmericanTotal Time 1 hrCategory BreakfastCalories 320 per serving
- Using an electric mixer, beat the butter in a large bowl until fluffy. Add the sugar and beat until blended. Beat in eggs 1 at a time, then the lemon juice and lemon zest. Beat in the flour until smooth. Spread the batter evenly in the prepared pan.
- Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. For the topping, mix the cinnamon and sugar in a small bowl. Sprinkle over the cake.
- Bake until the cake is golden brown and a tester inserted into the center comes out clean, 40 minutes to 1 hour. Cut around the cake to loosen; remove the pan sides.
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- Preheat the oven to 350 degrees F. Lightly grease the sides only of an 8-inch square cake pan.
- Stir together 2 tablespoons butter, light brown sugar, and 1 teaspoon vanilla in a small bowl. Spread mixture evenly over the bottom of the cake pan.
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5/5 (31)Total Time 2 hrsServings 8
- Preheat oven to 350°F. Brush a 9-inch round cake pan with oil and line bottom with parchment paper; brush with oil and sprinkle with granulated sugar.
- Whisk granulated sugar, eggs, and vanilla in a large bowl. Whisking constantly, gradually add ½ cup oil. Add flour mixture in 2 batches, whisking until evenly incorporated. (Batter will be thick.) Fold in nectarine puree and pour batter into prepared pan.
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- Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet with a piece of parchment paper.
- Using a knife or pastry cutter (a pizza cutter works great too!), cut the sheet of puff pastry into 4 squares equal in size and shape and arrange them on the prepared baking sheet with lots of space between them.
- Slice a smaller square inside the larger one, creating a 1.5cm border around the edge of each piece of the puff pastry dough. Be careful not to slice all the way through the dough - just about halfway through the thickness of the dough.
- Use a fork to dock the inner square of puff pastry dough (poke holes in it). This will prevent the inner square from rising up as much as the outer border will when it's baking and it will create the perfect shape for the fillings.
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4.5/5 (18)Category DessertCuisine FrenchTotal Time 1 hr 30 mins
- In a large bowl, whisk together flour mixture with milk, eggs, melted butter, and lemon zest until smooth. For best results, cover bowl with plastic wrap and set aside to rest for at least an hour or refrigerated overnight.
- Meanwhile, prepare pastry cream filling. Add vanilla bean to saucepan with milk. Heat milk over medium-low heat, just until it simmers. Turn off heat and let vanilla steep for at least 30 minutes. In a separate bowl, whisk together sugar, egg yolks, cornstarch, and salt until smooth. When milk is done steeping, scrape vanilla bean seeds into pan and discard pod. Reheat milk gently until warm, then whisk it slowly into egg mixture until combined. Transfer mixture back to saucepan and cook over medium heat, whisking constantly, until mixture starts to bubble and thicken. Continue to whisk vigorously for another minute, then remove from heat and transfer to a clean bowl. If the cream is lumpy, pass it through a sieve. Cover cream with plastic wrap, pressing plastic onto the surface of the pastry cream to prevent a film from forming, and refrigerate until cooled completely. Meanwhile, whip heavy cream to medium-stiff peaks. Fold it into cooled pastry cream and set aside.
- To make crêpes, place nonstick pan lightly greased with butter over medium heat. Pour about 1/4 cup of batter into the pan and swirl to coat as evenly as possible. Cook just until bottom starts to brown, about 2 minutes. Flip and cook other side briefly, another 30 seconds or so. Transfer crêpe to a plate. You should end up with about 20 crêpes.
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4.3/5 (6)Total Time 1 hrCategory CakesCalories 286 per serving
- Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line a baking dish of approximately 21x32 cm/ 8x13 inch with baking paper.
- Prepare the fruit. Stone the nectarines or peaches and cut them into larger cubes or slices. Place in a colander and let drain slightly until you make the batter.
- In a mixing bowl beat together the egg yolks, 150 g/ 5.3 oz/ ¾ cup of the sugar, vanilla extract, smetana/sour cream, and soft butter until creamy.
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