Nectarine Golden Cake

Name: Nectarine Golden Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 9, 8 serving(s)
Ingredients: 1 cup all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt, rounded; 3/4 cup plus 1/2 tablespoon granulated sugar, divided; 1/2 cup room temperature unsalted butter; 2 large eggs; 1 teaspoon pure vanilla extract; 1/8 teaspoon almond extract; 2 nectarines, pitted and cut into 1/2 inch thick wedges; 1/2 teaspoon grated nutmeg

Submitted by Marie Nixon

"This appeared in the September 2009 issue of Gourmet Magazine. The magazine describes the cake as being buttery and flavorful yet not too rich. A dollop of softly whipped cream is recommended but the magazine says it is delicious without it also. My nectarines were not very sweet so I bumped up the final sprinkling of the sugar and nutmeg mixture to use about 1 full tablespoon of sugar, rather than the 1/2 tablespoon the recipe states to use."

Download

photo by Baby Kato

Ready In:: 1hr
Ingredients:: 10
Yields:: 1 9
Serves:: 8

ingredients

1 cup all-purpose flour
2 teaspoons baking powder
¹⁄₄ teaspoon salt, rounded
³⁄₄ cup plus 1/2 tablespoon granulated sugar, divided
¹⁄₂ cup room temperature unsalted butter
2 large eggs
1 teaspoon pure vanilla extract
¹⁄₈ teaspoon almond extract
2 nectarines, pitted and cut into 1/2 inch thick wedges
¹⁄₂ teaspoon grated nutmeg

directions

Preheat oven to 350 degrees F with rack in middle. Lightly butter a 9 inch springform pan.
Whisk together flour, baking powder and salt.
Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top.
Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

Questions & Replies

Got a question? Share it with the community!

Reviews

What a lovely recipe. We loved this cake, the texture was perfect and the flavor was out of this world good. Due to the virus, I am not able to find nectarines, so I made it with apples. It worked beautifully. Thanks for sharing a recipe I will enjoy often. Made for Alphabet Tag 2020.

Baby Kato
The cake turned out pretty and homey looking. The sugar topping makes it glisten a bit and also gives the cake a sweet crust. The interior has a loose and tender crumb. I might halve the amount of nutmeg next time, or even leave it out. I think it detracts. I look forward to having it tomorrow with my morning coffee! All in all, a nice occasional alternative to the typical frosted cake.
GetOutOfMyKitchen

Tweaks

I only had one large nectarine on hand and that amount was perfect for my taste. I removed the skin since I don't like the peel on stone fruit, and I cut it into smaller pieces than instructed to distribute the fruit more evenly. These alterations served to break down the nectarine, yielding a jelly-like consistency to the fruit which I liked.

GetOutOfMyKitchen

RECIPE SUBMITTED BY

Marie Nixon

Villa Park, Illinois

I am married and mother to an adult son, two rescue dogs; a small pug mix and a young Yorkshire Terrier. I prefer baking to cooking. I have a wonderful husband who will clean-up after I do the cooking.

View Full Profile