Ground almonds in the batter add moisture and nuttiness that pairs beautifully with juicy nectarines and a glossy caramel top.
ABy Annebala
Servings
16
12 tbsp Unsalted butter
1 cup Brown sugar
8 piece Nectarines
2 cup All-purpose flour
1.5 cup Ground almonds
3 tsp Baking powder
0.5 tsp Salt
1 cup Granulated sugar
4 piece Eggs
2 tsp Vanilla extract
1 cup Milk
Calories
355 kcal
Protein
6g
Carbs
55g
Fat
13g
Fiber
2g
Sugar
33g
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Method
1. Preheat the oven to 350F. Grease two 8-inch square cake pans.
12 tbsp Unsalted butter
2. Melt part of the unsalted butter and spread it over the bottoms of both pans. Sprinkle the brown sugar evenly between the pans, then arrange the nectarines in snug layers over the sugar.
12 tbsp Unsalted butter,
1 cup Brown sugar,
8 piece Nectarines
3. Whisk the all-purpose flour, ground almonds, baking powder, and salt in a bowl.
2 cup All-purpose flour,
1.5 cup Ground almonds,
3 tsp Baking powder,
0.5 tsp Salt
4. In a second bowl, beat the remaining unsalted butter with the granulated sugar until light. Beat in the eggs one at a time, then mix in the vanilla extract.
5. Fold the dry mixture into the butter mixture in two additions, alternating with the milk, just until no dry streaks remain.
1 cup Milk
6. Divide the batter evenly between the two pans over the nectarines and smooth the tops. Bake until golden and a tester inserted in the center comes out clean, starting to check at 35 to 40 minutes and baking about 40 to 50 minutes total.
7. Cool the cakes in the pans for 10 minutes, then run a knife around the edges and invert each onto a serving plate. Let them cool until warm or room temperature before slicing.
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