NECTARINE GOLDEN CAKE
This appeared in the September 2009 issue of Gourmet Magazine. The magazine describes the cake as being buttery and flavorful yet not too rich. A dollop of softly whipped cream is recommended but the magazine says it is delicious without it also. My nectarines were not very sweet so I bumped up the final sprinkling of the sugar and nutmeg mixture to use about 1 full tablespoon of sugar, rather than the 1/2 tablespoon the recipe states to use.
Provided by Marie Nixon
Categories Dessert
Time 1h
Yield 1 9, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F with rack in middle. Lightly butter a 9 inch 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.
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
BROWN BUTTER NECTARINE COBBLER/CAKE
This dessert comes from a subset of cobbler recipes with cakelike leanings. It's blissfully easy. Melt some butter in a skillet (cast iron, if you have it), mix together a pancake-type batter in a bowl, toss with fruit and bake. Raw fruit in this recipe bakes up juicy with a firm yet yielding bite that is not at all mushy. (Keeping the skins helps that.)
Provided by Melissa Clark
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.
- In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes. Pour the brown butter into an 8-inch-by-8-inch baking dish.
- In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter. Scatter the nectarine slices and juice on top of the batter without stirring. Sprinkle with the almonds, nutmeg and Demerara sugar. Bake until golden brown, 50 to 55 minutes. Transfer the pan to a wire rack to cool. Serve warm.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 150 milligrams, Sugar 26 grams, TransFat 0 grams
SKILLET NECTARINE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high and prepare for indirect cooking: For a gas grill, turn off one or two of the center burners. On a charcoal grill, bank the coals to the sides, leaving the center open. Grill the nectarines: Toss the nectarines with the melted butter and brown sugar in a medium bowl. Grill over direct heat until well marked, 2 to 3 minutes per side. Remove to a bowl.
- Cover the grill and reduce the heat to medium or medium low (the temperature should be 350˚ F to 400˚ F). Prepare the cake: Butter a 10-inch cast-iron skillet. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and 2/3 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and almond extract until well combined. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the buttermilk.
- Spread the batter in the prepared skillet. Arrange the nectarines on top, cut-side up. Place the skillet over indirect heat, cover the grill and cook, rotating the skillet halfway through, until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool slightly.
- Beat the creme fraiche and the remaining 1 tablespoon granulated sugar in a medium bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Serve with the cake.
NECTARINE UPSIDE-DOWN CAKE WITH SALTED CARAMEL
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees Fand coat a 9-inch-square cake pan with cooking spray. Combine 3/4 cup sugar, 1/2 teaspoon fine salt and 1 1/2 tablespoons water in a medium saucepan and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and immediately pour into the prepared cake pan (the caramel hardens quickly). Arrange the nectarines over the caramel in 4 rows; set the pan aside.
- Whisk the flour, baking powder, baking soda and the remaining 1/2 teaspoon fine salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the nectarines and spread evenly.
- Transfer to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely. Sprinkle with sea salt.
NECTARINE UPSIDE-DOWN CAKE
This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen stone fruit like peaches or plums in place of the nectarines.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.
- With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.
- In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.
- With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.
SPICED NECTARINE CAKE
Categories Cake Breakfast Brunch Dessert Bake Nectarine Summer Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- 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.
NECTARINE UPSIDE DOWN CAKE
My husband only likes very firm, hard nectarines. When we end up with too many softer ones (the way most people like them), I make this recipe. It's great warm or at room temperature for brunch or dessert.
Provided by akcooker
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Melt 2 tablespoons butter over medium heat. Add brown sugar and cook, stirring constantly, 2 minutes. Transfer to 9" round cake pan and spread evenly. Arrange nectarine slices over top in concentric circles in pan. If using large nectarines, you will only need 2 nectarines and will make two overlapping circles. If using smaller nectarines, you may need 3 nectarines and have more circles.
- Beat butter until creamy. Add sugar and continue beating until light and fluffy. Add egg substitute or eggs and beat until blended. If using egg substitute, the mixture may look slightly curdled. Stir in milk and vanilla, blending well. Stir together dry ingredients; add to batter and mix on low speed just until blended. Batter is not very thick.
- Spread batter evenly over nectarines. Bake cake until wooden pick tests clean, about 30-35 minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Cut into wedges to serve.
- This is great, warm, for brunch. For dessert, I sometimes add slightly sweetened whipped cream.
Nutrition Facts : Calories 352.1, Fat 14.7, SaturatedFat 9.2, Cholesterol 38.4, Sodium 358.9, Carbohydrate 51.8, Fiber 1.1, Sugar 34.9, Protein 4.7
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.
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
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