Hello everyone its stone fruit season now and there is nothing better than taking a big bite of that sweet and juicy peach (or nectarine or plum) on a hot summers day. I manage to get my hands on a ton of nectarines and found this really simple recipe for it.
I seldom bake with fresh seasonal fruits because I like to just have the fruit on its own. However when we have too much of them. Why not? This simple recipe uses really basic ingredients that has just the right amount of sweetness which makes it the perfect cake for breakfast and coffee. It is also super moist. In fact this cake will taste better the next day because it still remains moist and at the same time the flavour seem to blend better (if that makes sense).
The original recipe uses pecans but I used walnuts instead because walnuts are more accessible here in Germany. Also you could replace nectarine with any stone fruits and I am sure it will turn out just as well.
Recipe adapted from Ina Garten’s Peach Cake Recipe.
1/4 pound (1 stick/ 113g) unsalted butter, at room temperature
3/4 (170g) & 1/2 (112g) cups sugar (separate)
2 large eggs, at room temperature
1 cup (250g) sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups (480g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
5-6 ripe nectarine (or peaches), peeled, pitted and sliced
1/2 cup chopped walnuts
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 11-inch pan.
- Beat butter and 3/4 cups of sugar until pale and fluffy, about 3-5mins.
- Add the eggs one at a time, followed but the sour cream and vanilla. Mix until the batter is smooth.
- In another bowl, sift together flour, baking soda, baking powder and salt.
- Slowly add the dry ingredients to the batter and mix just until combined (do not over mix!).
- In another small bowl, combine the remaining 1/2 cup sugar and cinnamon.
- Spread half of the batter evenly in the pan. Place half of the nectarines, then sprinkle with 2/3 of the sugar mixture. Spread the remaining batter on top, arrange the remaining nectarine on top and sprinkle with the rest of the sugar mixture and the walnuts.
- Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.