Barefoot Contessa's Fresh Nectarine Cake

Tuesday, September 20, 2011

Barefoot Contessa's Nectarine Cake
Barefoot Contessa's Fresh Peach Nectarine Cake

Oh, Ina. I just heart you.
Ina makes a Fresh Peach Cake to celebrate summer. And I'm celebrating the soon-to-be end of summer with a Fresh Nectarine Cake. It takes Los Angeles a while to get into fall...especially since it was 95 degrees this weekend!

Nectarine Cake collage
This recipe has two (count 'em! two!) layers of fresh peaches or nectarines. Lay the thick batter on the bottom of the pan, top with fruit and sprinkle with cinnamon sugar. More batter goes on top and another layer of peaches/nectarines. Ina tops her cake with pecans but I used sliced almonds. I only did half the cake as one of my co-workers doesn't eat nuts (before you go nuts, she not allergic, nuts just bother her tummy).

Barefoot Contessa's Nectarine Cake
If you still have peaches or nectarines available, make this cake as a good-bye to summer! The cake is moist, the fruit is sweet and delicious and it's perfect for breakfast or tea...or anytime!

Barefoot Contessa's Nectarine Cake
Recipe:
Adapted from the Barefoot Contessa's Fresh Peach Cake

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)

Directions:
1. 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.
2. In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
3. In a small bowl, combine the 1/2 cup sugar and the cinnamon. This is the topping. Set aside.
4. 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.
5. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
6. 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.
7. 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.
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17 comments:

Sara said... [Reply to comment]

Yum, this cake looks like the perfect way to enjoy the last of the summer fruit!! :)

Anonymous said... [Reply to comment]

It looks delicious! :)
I know about Ina's books thanks to a dear friend who lives in USA, she is a big fan of Mrs Gartner.
I think Barefoot Contessa's books will be the next on my amazon shopping...
thanks for the recipe!
Irma from Italy

http://mongioie.blogspot.com

Julia said... [Reply to comment]

I loooooove Ina, and I have like 7 peaches on the counter right now. 2 layers of peaches, done deal, I need this in my life, STAT!

vanillasugarblog said... [Reply to comment]

Now that is one gorgeous looking cake.
Wow!

Jan said... [Reply to comment]

I love the thin layer of nectarine slices in the middle!

Shannon Riley said... [Reply to comment]

Looks delicious! :D

All Things Yummy said... [Reply to comment]

Yum, I love Barefoot Contessa recipes.

Maria said... [Reply to comment]

The cake is beautiful and I am sure it is delicious:)

NicoleD said... [Reply to comment]

This is so pretty and looks really easy to make, too. Ina always knows best :)

Mary said... [Reply to comment]

I would like two pieces of that with hot tea in five minutes...can you send that through the internet? :) I wish the technology existed to do that!

teaandscones said... [Reply to comment]

Wowza!! but this looks good. So pretty!!

Esi said... [Reply to comment]

Oooh, I totally remember saving this from January. Thanks for the reminder!!

Vanessa and Alex said... [Reply to comment]

i saw this peach cake in the cookbook and it sounded so yummy! looks great (:

Mary Ann said... [Reply to comment]

I just made this a couple of weeks ago and it is absolutely fantastic! I love your photos, so clean and bright. I bet this tasted great with nectarines!

Mary said... [Reply to comment]

I recently discovered I love nectarines so that dish looks awesome. I love the color of the cake, too!

Beth Michelle said... [Reply to comment]

Oh wow! I love nectarines and they are still in season here. This cake looks amazing!

Beth Miller said... [Reply to comment]

I made this today and it was awesome!! Followed recipe exactly except I was out of parchment, and just used the flour Pam, and omitted the nuts. What a marvelous recipe....thanks for posting.

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