Nectarine Crumb Cake Food

NECTARINE CRUMB CAKE

Steps:

• Place oven rack in the upper third of your oven and heat oven to 350 degrees F. Lightly grease an 8 x 8-inch cake pan and set aside.
• In a medium bowl whisk together flour, sugars, baking powder, salt, cinnamon, and nutmeg. Set aside.
• Place butter in a small saucepan or microwave safe bowl and melt. Remove from heat and allow butter to cool.
• In another bowl, cream together the egg, egg yolk, milk and vanilla extract. While whisking, slowly (this is important, or your eggs will scramble!) add the cooled butter to the wet ingredients and whisk until well incorporated.
• Add the wet ingredients to the dry and mix until there is only a tiny bit of flour left showing. Fold in the diced peaches until they are distributed evenly. Divide batter into prepared baking pan.
• For the crumb topping, combine all ingredients in a bowl and mash together using your clean hands until it is crumbly and butter becomes the size of small peas. This takes about 3 minutes. Sprinkle over the muffin batter before baking.
• Bake 20 minutes, or until a skewer or toothpick inserted into the cake comes out clean. Remove from oven and let cool in the pan on a wire rack for 20 minutes before serving.

NECTARINE CRUMB COFFEE CAKE

Steps:

• Heat the oven to 350 degrees (325 degrees for dark pan). Grease and flour the bottom and sides of 9-inch spring-form pan. Mix the flour and ½ cup sugar in large bowl; with cut in the butter cubes with a pastry cutter, or mix on low speed with electric mixer until mixture resembles coarse crumbs.
• Reserve ½ cup of mixture. Place ¾ cup cottage cheese and 1 egg in food processor; process until smooth. Place cottage cheese and egg mixture into a large bowl. Add all but the reserved ½ cup of the flour mixture and the baking powder to the cottage cheese and egg mixture.
• Mix on the low speed with a mixer until the crust holds together. Press or spread the crust in the bottom and 2 inches up the sides of the pan.
• Place 1 cup cottage cheese, ¼ cup sugar, 1 egg, and almond extract in a clean food processor bowl and process until combined. Pour the cottage cheese filling over the crust. Place the nectarines over the filling in single layer.
• In small bowl, mix the almonds with the reserved ½ cup of the flour mixture; sprinkle over the nectarines. Bake for 40 to 50 minutes or until the filling is set and the crust is golden brown. Cool 30 minutes. Serve warm or cool.

NECTARINE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats.
• Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
• Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer.
• Increase oven temperature to 350 degrees F (180 degrees C).
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

NECTARINE, FIG AND RICOTTA CAKE

Steps:

• Remove pits from nectarines and cut into small pieces along with the figs. Sprinkle with lemon juice. Set aside.
• In a mixing bowl, use your fingers to combine flour, baking powder, sugar, sea salt, lemon zest, almonds, butter and vanilla. Scoop out one cup of batter and reserve in the fridge for the crumble.
• Use a hand mixer and slowly add eggs and cream to the rest of the batter, mixing until creamy.
• Pour ½ of the batter into the greased and lined with parchment paper 20 cm spring form pan and sprinkle ½ of the cut up fruits. Spread ½ of the ricotta.
• Pour remaining cake batter over the ricotta and then sprinkle over the remaining fruits and then the remaining ricotta cheese. Sprinkle the reserved crumble on top.
• Bake in the preheated oven at 190°C for about 1 hour 15 minutes, or until toothpick comes out clean.
• Remove from oven and allow to cool 15 mins in the pan before removing the outside ring of the spring form pan. Allow to cool completely before sprinkling with powdered sugar and garnishing with figs.

NECTARINE GOLDEN CAKE

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 UPSIDE DOWN CAKE

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.