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.