Spiced Nectarine Cake
Nothing says summer to me quite like the nectarine. To me, euphoria is walking into the market to find overflowing baskets of these yellow and white fruits. Although I like the white nectarine, I am in love with its yellow fleshed sibling. Its deep burgundy and warm yellow tie-dyed skin brings a smile to my face. The best way to savor these jewels is simply out of hand, with its sugary sweet juices running down your chin and trickling down your wrist, and the golden yellow flesh as bright as the sun. When nectarines are in season, and it’s a short season at that, I buy them by the bagful and savor them in every way possible. It is such a versatile fruit that lends its sweet’n’tart flavor to a myriad of dishes, from salads to cakes and tarts. So as the summer draws to an end and the nectarines turn from supply ripe to hard as rocks, here is my ode to this delectable fruit. So long dear nectarine, until next summer when we meet again.
This Spiced Nectarine Cake is absolutely scrumptious. It is basically a lemon-scented coffee cake embedded with half moon slices of nectarines and then dusted with cinnamon sugar that creates a caramelized crust on top. Enjoy a slice of this cake with cup of tea or coffee and you will find yourself at a loss for words.
Spiced Nectarine Cake – Adapted from epicurious.com
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup plus 2 tablespoons sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons finely grated lemon zest
- 1 1/4 cups self-rising flour
- 5 medium nectarines (about 1 3/4 pounds), halved, each half cut into 4 slices
- 3/4 teaspoon ground cinnamon
Preheat oven to 350°F. Generously butter 9-inch-diameter springform pan. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add 3/4 cup sugar and beat until blended. Beat in eggs 1 at a time, then lemon juice and lemon peel. Beat in flour until smooth. Spread batter evenly in prepared pan.
Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. Mix cinnamon and remaining 2 tablespoons sugar in small bowl. Sprinkle over cake.
Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour. Cut around cake to loosen; remove pan sides. Serve cake slightly warm or at room temperature.