It's a recipe from Gourmet Magazine from September 2009 and it's my contribution for Gourmet unbound for this month.
The only change I made was that I used peaches rather than the nectarines because that's what I had on hand. Any stone fruit would work here.
Begin by whisking the dry ingredients.
In a mixer bowl, beat the butter and sugar til it's pale, about 2 minutes.
Preheat oven to 350. Butter a 9" springform pan.
Add in the vanilla and almond extracts . The mixture may look curdled at this point but it's okay.
With the mixer on low speed, add in the dry ingredients til just incorporated.
Then bake for about 50 minutes or til the top becomes nicely golden brown and it's firm but tender when lightly touched, especially in the middle which took longer to feel firm than the outer edges.
It will puff up while baking ( like my oven shot!) and the batter gets all around and over the fruit.
Cool the cake in the pan for about 10 minutes.
Then remove the outer side of the pan and serve warm.
Preheat oven to 350. Butter a 9" springform pan.
1 cup AP flour
2 tsp. baking powder
Rounded 1/4 tsp. salt
1 stick unsalted butter, softened
3/4 cup plus 1/2 tsp. sugar, divided
2 large eggs
1 tsp. vanilla
1/8 tsp. almond extract
2 nectarines, pitted and cut into 1/2" wedges ( I used 2 peaches, peeled)
1/2 tsp. freshly grated nutmeg
1. Whisk flour, baking powder and salt. Set aside.
2. In mixer bowl, beat butter and 3/4 cup of sugar til pale and light.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in the vanilla and almond extracts. ( The mixture may look curdled at this point).
5. With mixer on low speed, mix in the flour mixture til just combined.
6. Spread batter evenly in prepared pan.
7. Scatter cut fruit over the top and sprinkle the remaining 1/2 tsp. of sugar and nutmeg over the top.
8. Bake til golden brown and the top is firm but tender when lightly touched. ( The middle of the cake will take longer so be sure that it is firm enough in the center.)About 45 to 50 minutes.
9. Cool in pan 10 minutes, then remove the outer ring of the pan and serve warm.
This looks unbelievable!
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