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Nectarine Cake

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Total Time: 50 minutes
Servings: 8

Ingredients

  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 extra-large eggs, at room temperature (I used 2 large eggs from the fridge, put in warm water for 5 minutes before use)
  • 1 cup sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3 large ripe peaches, peeled, pitted and sliced

Topping:

  • 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans (I used about 1/4 cup silvered almonds on half the cake)

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan. I placed a sheet of parchment paper and sprayed with with Pam with Flour.
  • In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
  • In a small bowl, combine the 1/2 cup sugar and the cinnamon. This is the topping. Set aside.
  • In the bowl of the KitchenAid with the paddle attachment, cream the butter and sugar together until light and fluffy on medium speed (about 4 minutes). With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
  • With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
  • Spread half of the batter evenly in the pan. Top with half of the nectarines, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining nectarines on top and sprinkle with the remaining sugar mixture and the pecans.
  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. My cake took 60 minutes to cook.
  • Adapted from the Barefoot Contessa's Fresh Peach Cake