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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