Arrange sliced nectarine in a buttery caramel base and bake under a tender cake batter so the fruit turns sweet and fragrant.
ABy Annebala
Servings
8
3 piece Nectarines
8 tbsp Unsalted butter
0.75 cup Brown sugar
1.25 cup All-purpose flour
1.5 tsp Baking powder
0.25 tsp Salt
0.5 cup Granulated sugar
2 piece Eggs
1 tsp Vanilla extract
0.5 cup Milk
0.5 tsp Ground cinnamon
Calories
369 kcal
Protein
5g
Carbs
58g
Fat
14g
Fiber
2g
Sugar
35g
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Sarah M. · Melbourne, AU
Prep
1. Heat the oven to 350F (175C). Grease a 9-inch round cake pan and line the bottom with parchment for easier unmolding.
Fruit Base
2. Melt part of the unsalted butter and spread it over the bottom of the pan. Sprinkle the brown sugar evenly over it, then arrange the nectarine slices in overlapping circles. Trim away any bruised or very brown parts of the nectarines before slicing.
3 piece Nectarines,
4 tbsp Unsalted butter,
0.8 cup Brown sugar
Cake Batter
3. Whisk the all-purpose flour, baking powder, salt, and ground cinnamon in a bowl.
4. In a second bowl, beat the remaining unsalted butter with the granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract.
5. Add the flour mixture in 2 additions, alternating with the milk, and mix just until a smooth batter forms.
0.5 cup Milk
Bake
6. Spread the batter gently over the nectarine layer and smooth the top. Bake for 40 to 45 minutes, until the cake is golden and a tester inserted in the center comes out clean.
7. Cool the cake in the pan for 10 minutes. Run a knife around the edge, invert onto a serving plate, and let the fruit topping settle before slicing and serving warm or at room temperature.
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