This nectarine golden cake is a recipe that I come back to consistently summer after summer. I originally found it in the now defunct Gourmet Magazine. I miss Gourmet – sadly it was a victim of the recent recession and is no longer around. Gourmet was one of those magazines that I would devour every time it appeared in my mailbox. Yes, I basically worshiped it – and with good reason.
It was the perfect combination of beautiful pictures and perfectly written recipes. Even now, I always go back to Gourmet recipes whenever I can because I know they are consistent. 4 years later, I am still not sold on Bon Appetit or Food and Wine. I know, I am crazy. But at least I know it.
This nectarine cake is amazingly simple and always delicious. The secret is the almond extract in the batter that accentuates any stone fruit. You could serve it for dessert with a dallop of whip cream or ice cream, or even breakfast – it is pretty versatile. When stone fruit is in season – this is perfection. Any ripe summer fruit, peaches, plums or even figs would work well if you didn’t want to do nectarines. The best part is that it is a breeze to make.
I used white nectarines, which are my preference, but if you wanted to make the cake more of a “golden” color as the title suggests, you can use yellow nectarines.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Rounded 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup plus 1/2 tablespoon sugar, divided
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- 2 nectarines, pitted and cut into 1/2-inch-thick wedges
- 1/2 teaspoon grated nutmeg
Preheat oven to 350°F with rack in middle. Lightly butter 9" springform pan.
Whisk together flour, baking powder, and salt.
Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.