Nectarine & Blueberry Cake.....oh my!


What is a nectarine anyway?
Is it just a peach without the fuzz?

It is to me.

This is the best summer cake, and before you ask, yes, I guess you can substitute a peach for the nectarine.

This cake is a combination of Nigel Slater's peach cake from his book RIPE and an old Gourmet magazine recipe I saved for a Nectarine Golden Cake.

I added in blueberries and orange zest because it was what I felt like doing.

This cake is the perfect summer breakfast cake, not too sweet, but oh so good.

The next time, I will add sliced almonds to the top for some fancy crunch.

I'm in love.


Nectarine Blueberry Cake:

3/4 cup of all purpose flour
1/4 cup almond meal (or ground almonds)
2 tsp baking powder
1/4 tsp salt
1 stick (1/2 cup) of butter, softened
a little under 1 cup of sugar (3/4 - 1 cup, depending on how sweet you like it)
2 large eggs
zest of an orange
1 tsp vanilla extract
1/8 tsp almond extract
1 ripe nectarine, skin on, pitted and diced
1/4 cup of blueberries
1/4 cup of milk
turbinado (raw) sugar for the top

Mix the dry ingredients together and put aside.

In a large bowl, mix the eggs, butter, sugar and extracts together.

Add the wet ingredients into the dry ingredients (rocket science here) and mix to form a nice batter.

Gently fold in the fruit and add the milk last.


Spoon the batter into a buttered 9" springform pan and sprinkle about 2 tbsp of raw sugar on top.

Bake 45-50 minutes in a 350F oven.

Let cool completely in the cake tin before removing the sides.


Serve with whipped cream, ice cream or naked.

LOVED.

Comments

Velva said…
Absolutely delightful!!! Love, love it. Thanks for sharing.

Velva
mil said…
NAKED?

THAT'S A FIRST IN A CAKE RECIPE.
SOUNDS DELICIOUS!!!!! ONE OF THOSE YOU KNOW YOU'RE GOING TO LOVE.
MIL
Natalia B said…
Your suggestions for baked goods are always terrific & I can't wait to try this nectarine cake.
I haven't made a cake in ages, will you make this for me!