Here we go. One last nectarine cake before the summer ends. Light, moist and fresh, perfect to enjoy with a cup of coffee while sitting on your deck with the last warm days of the season.
This French fruit cake has become a kitchen staple in our house. I have baked it many times before with pears (recipe and picture here). It is an absolute favorite with my kids. It keeps well and is exceptionally moist.
This time I used Nectarines. I baked this French cake especially for my daughter on her return from climbing her very first 14er, Mount Sherman, this Labor day weekend. Mausi, I am so proud of you. She was full of smiles and very happy to sit down and relax while eating and sharing her experiences of the day with me.
So, celebration or not, don’t miss out on this moist French nectarine cake, that also your family will be very likely request you to bake over and over again.
* 4 small ripe nectarines, cut into smaller cubes
* 1 cup 1 1/2 Tablespoons (250 g) butter, at room temperature
* zest of 1 lemon
* 1 1/4 cup (250 g) sugar (Kirsten used 200 g)
* 1/4 teaspoon vanilla extract
* 4 eggs, at room temperature
* 2 cups 1 1/2 tablespoons (250 g) flour
* 1/2 teaspoon baking powder
* a pinch of salt
Preheat Convection oven to 350 F. Grease a 24 cm (9 1/2 inch) spring pan
In a kitchen machine beat butter and sugar together until very fluffy and white, about 4 minutes. Mix in the eggs slowly, one egg at a time. Add vanilla and lemon zest.
In another bowl sift together flour, salt and baking powder. Add the flour mixture slowly to the egg mixture. Don’t over mix. Fold in nectarines with a spatula.
Pour batter in the pan and level the top. Bake for about 50-60 min or until a tooth pick inserted in the center of the cake comes out clean.
Dust with powdered sugar before serving.