Nectarine Cake

Finally something to do with those amazing nectarines all over the place! I buy them over and over, I love the deliciousness and the tartness - and then I have far too many for just me and I end up with a couple lone nectarines almost too ripe in my fridge.

I found this recipe in Gourmet magazine and brought the cake to work one day. A dear friend asked me to post the recipe and I never got around to it until now. You'll love it, it's perfect for any occasion. And almost as easy as the plum buckle!

Nectarine Cake


1 cup flour

2 teaspoon baking powder

1/4 teaspoon salt

1 stick unsalted butter

3/4 cup sugar

2 eggs

1/8 teaspoon almond extract

2 nectarines

1/2 teaspoon grated nutmeg



Pre-heat oven to 350 degrees F and butterspray a cake pan. You know that part by now. Take all of the ingredients expect for the nectarines (and the butterspray) and mix together. You can do this with a whisk, it'll take half a minute.

It says freshly grated nutmeg and I just want to take a moment and say - no, it doesn't have to be grated. BUT. If you have it, you won't regret it. A year ago I accidentally bought real nutmeg, in little balls, not the pre-ground stuff and had to go get a grinder for it. I was so annoyed with myself for being so spacey at the store but it was one of the greatest mistakes I've ever made. It really brings the cake to another level. Try it if you can, ignore this if you can't.

Anyway, pour the batter into the presprayed pan and cut the nectarine, skin and all, into small wedges. I'm not ocd - I don't really care if they're pretty and perfect. This cake will make the ugliest chunks look fabulous.

Bake for about 50 minutes. Enjoy!




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