Tuesday, 5 June 2012

Spiced Nectarine Cake

Spiced Nectarine Cake

1/2 cup (1 stick) butter, room temperature
3/4 cup + 3 tablespoons sugar
2 eggs
1/2 tablespoon lemon juice
1/2 tablespoon apricot liqueur (or peach, or orange)
1 teaspoon finely grated lemon zest
1.25 cups flour
5 medium nectarines (about 1.75 pounds) halved, each half cut into four slices
3/4 teaspoon cinnamon
1/4 teaspoon allspice

Preheat oven to 350F.  Generously butter a 9" springform pan.  Using electric mixer, beat butter in large bowl until fluffy.  Add 3/4 cup sugar and beat until blended.  Beat in eggs one at a time, then lemon juice and peel, and liqueur.  Beat in flour until smooth.  Spread batter in pan with a spatula.

Arrange nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere.  Mix remaining sugar with cinnamon and allspice in a small bowl and sprinkle over cake.

Bake until cake is golden brown and tester inserted into centre comes out clean, about 1 hour.  Cut around cake to loosen; remove pan sides.  Serve slightly warm or at room temperature.

I had both white and yellow nectarines and alternated them in a pattern.  You can use whichever you like, or even plums or pluots instead.

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