A tender vanilla cake with brown-butter caramel and layered ripe nectarines for a rich, bakery-style result that reviewers usually love for flavor and texture.
ABy Annebala
Servings
8
10 tbsp Unsalted butter
0.75 cup Brown sugar
4 piece Ripe nectarines
1.5 cup All-purpose flour
1.5 tsp Baking powder
0.5 tsp Kosher salt
0.75 cup Granulated sugar
2 piece Eggs
2 tsp Vanilla extract
0.5 cup Whole milk
0.25 cup Plain yogurt
Calories
444 kcal
Protein
6g
Carbs
71g
Fat
16g
Fiber
2g
Sugar
44g
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Sarah M. · Melbourne, AU
Prep
1. Heat the oven to 350F and grease a 9-inch round cake pan. Brown the unsalted butter in a light-colored saucepan over medium heat, stirring, until it smells nutty and has deep golden flecks. Transfer to a bowl and let it cool slightly.
10 tbsp Unsalted butter
Topping
2. Pour about half of the browned unsalted butter into the cake pan and sprinkle in the brown sugar. Stir gently in the pan to make an even layer, then arrange the ripe nectarines in overlapping slices over the top.
5 tbsp Unsalted butter,
0.8 cup Brown sugar,
4 piece Ripe nectarines
Batter
3. Whisk the all-purpose flour, baking powder, and kosher salt in a medium bowl.
1.5 cup All-purpose flour,
1.5 tsp Baking powder,
0.5 tsp Kosher salt
4. In a large bowl, whisk the granulated sugar with the remaining browned unsalted butter until combined. Whisk in the eggs, vanilla extract, plain yogurt, and whole milk until smooth.
5 tbsp Unsalted butter,
0.8 cup Granulated sugar,
2 piece Eggs,
2 tsp Vanilla extract,
0.5 cup Whole milk,
0.2 cup Plain yogurt
5. Fold the dry mixture into the wet mixture just until no dry streaks remain. Spoon the batter over the ripe nectarines and spread it gently into an even layer.
Bake
6. Bake until the cake is golden, springs back lightly, and a tester inserted in the center comes out clean, 40 to 48 minutes. Cool in the pan for 15 minutes, then run a knife around the edge and invert onto a serving plate. Let the topping settle for a few minutes before serving warm or at room temperature.
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