Recently my husband and I were invited to a friend’s house for dinner. Upon accepting the wonderful invitation, I immediately offered to bring a dessert. I asked not only because I love to contribute, but for a couple other reasons.
First off, I am obsessed with dessert and love sharing sweet treats with others.
Secondly, because I went a little overboard at the farmer’s market that week. I had ten ripe nectarines on my counter that needed to be eaten within the next couple days. I am pretty good about eating all of the fresh fruit I buy, but I figured using a few in some kind of summery dessert would help ensure that they would all get eaten.
Once the offer for me to bring dessert was accepted, I went into research mode to decide what to make. Some people may find this stressful, but deciding what to make for a dessert is one of my favorite pastimes. I flip through all my magazine clippings, check bookmarks for blogs I read and browse through my cookbooks to get ideas. If I was having them over for dinner, I probably would have just grilled Peaches with Brown Sugar Mascarpone.
However, since I did not have to make anything else for the meal, I decided I could make something a little more time consuming. It was a hot week, so I really didn’t want to make anything that required the oven, but I could not get cake out of my head. A few summers back I made a delicious peach cake. It was simple, elegant and definitely worth turning the oven on and heating up the house to make. So I revamped the old recipe, used nectarines instead of peaches and added a couple new twists to make this delicious cake.
Nectarine (or Peach) Cake
The nutmeg and cinnamon soaked fruit in the cake creates an almost floral scent and a deliciously sweet taste. The almond meal creates a nice texture and adds more depth in flavor than simply using all-purpose flour. The yogurt keeps the cake moist and gives a nice tang. Serve warm or at room temperature with a dollop of honey sweetened Greek yogurt.
3 ripe nectarines or peaches – slice one and dice the other two, leave skins on
¾ teaspoon ground nutmeg – freshly ground is preferable
¼ teaspoon ground cinnamon
2 tablespoons raw sugar
6 tablespoons softened butter
½ cup brown sugar
½ cup white sugar
1 large egg
½ cup low-fat Greek yogurt
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup almond meal
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Raw Sugar for dusting
In a small bowl, combine the fruit, nutmeg, cinnamon and 2 tablespoons of raw sugar. Let sit and macerate for at least an hour (I put mine in the refrigerator, went to the beach for 3 hours and then came back to finish the cake). Drain fruit and reserve liquid.
Preheat oven to 350 degrees Fahrenheit.
In a small bowl mix Greek yogurt, reserved liquid from the macerated fruit and vanilla extract together. In a large bowl, cream butter and both sugars together, add egg, mix until well combined. Next, stir in yogurt mixture.
Combine flour, almond meal, baking soda, baking powder and salt together in small bowl. Fold into the wet ingredients, mixing until just combined. Pour into 9 inch cake pan that has been buttered and floured. Press diced peaches deep into batter, cramming as many as possible into all the nooks and crannies. Place the sliced peaches decoratively on top. The batter will bake up over most of the peaches, but some pieces will peek through. Sprinkle the top with raw sugar.
Bake for 10 minutes, turn down heat to 325 and bake for another 40- 50 minutes until top is golden brown and a cake tester comes out clean.
The leftovers are amazing with a cup of coffee for breakfast!
Inspired by Food 52