Nectarines are Mr. Batch’s favorite fruit, so it’s not unusual for us to have a case of them around for him to enjoy during the late summers when they are in season. This particular week, they were ripening faster than he could eat them, so I created this cake, which made enough for one loaf (9.5″ x 5.5″ x3.5″) and one 9″x13″ rectangular cake. If you wanted to only make the 9″x13″ cake, scale this to 2/3 of this recipe.
- 8 Tablespoons (1 stick) unsalted butter
- 1 cup brown sugar
- 1/4 teaspoon salt
Melt butter in saucepan and add brown sugar — cook on low heat, stirring frequently for 2 or 3 minutes. Add salt.
Pour 1/3 of mixture into parchment-lined loaf pan, and 2/3 of mixture into parchment-lined 9″x13″ pan. Try to distribute evenly in bottom of pan — butter might separate from sugar … that’s OK.
- 4 or 5 nectarines, sliced
Arrange slices on top of brown-sugar-butter-mixture. I did not peel my nectarines, but feel free to. You could also try to make pretty patterns with the nectarine slices, such as concentric circles, to look like flowers.
Make the cake batter:
- 1 cup unsalted butter, softened
- 2 cups white sugar
In large bowl, stir to combine, and beat vigorously for a minute, to incorporate a little air into it, until light and fluffy (this is called “creaming method”). I do this by hand, but you could certainly use a hand-mixer or stand-mixer.
- 4 eggs
Add, one at a time, blending well after each addition.
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Add, and stir to combine.
- 2 cups All-Purpose flour
- 1 cup almond meal (I buy this at Trader Joe’s)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Add these to a separate, medium-size bowl, and stir with a fork to combine. The fork will break-up any lumps (I do this versus sifting my dry ingredients).
To the butter-sugar-egg-mixture in the large bowl, add 1/2 of the dry ingredients from the medium-size bowl.
- 1 cup buttermilk (or sour cream)
Add 1/2 cup of buttermilk to cake batter in large bowl and stir to combine. Add remaining 1/2 of the dry ingredients and stir to combine; finishing with remaining 1/2 cup buttermilk, stirring to combine.
Pour 1/3 of batter over nectarines in loaf pan; pour remaining batter over nectarines in 9″x13″ pan. Smooth batter and evenly distribute throughout pan.
Bake at 325 degrees Fahrenheit for 45-50 minutes (or until edges are light brown and have pulled away from pan just a bit, and toothpick inserted into cake comes out clean). I rotate the pan 180 degrees after 25 minutes, for even baking in case there are hot spots in my oven.
Allow cakes to cool for at least an hour before inverting. I inverted loaf pan onto a plate, and then sliced and served. I lined a cutting board with parchment paper and then covered the 9″x13″ pan with the paper-lined cutting board and inverted, to release cake.
*Note — I think this would also be good with a more simple pound cake batter, or brown sugar/caramel cake batter. I’ll experiment with other cake batters next time, and let you know my thoughts.