Brown Butter Nectarine Cobbler Cake - NY Times Recipe

Friday, August 10, 2012

Brown Butter Nectarine Cobbler Cake - New York Times
Brown Butter Nectarine Cobbler Cake
New York Times recipe

I have an affair with nectarines every summer. My little summer romance. I adore the nectarine. I like the peach too, but I love the nectarine's smooth skin. It also makes it easier to bake with since I don't bother peeling nectarines.

Brown Butter Nectarine Cobbler Cake - New York Times
Here's the third nectarine recipe I've posted in the last couple months...and I have one more in the hopper. Yes, I love the nectarine!

Brown Butter Nectarine Cobbler Cake - New York Times
This recipe, from the New York Times, is super duper easy! You don't need a mixer and you don't have to mix much of anything! A layer of brown butter is placed on the bottom of your pan and a batter goes on top, followed by the nectarines that have been cooked on the stove top for just a bit. Although you might be tempted to mix the butter into the batter, don't...and you'll be rewarded with a yummy dessert.

Brown Butter Nectarine Cobbler Cake - New York Times
Recipe:
Brown Butter Nectarine Cobbler Cake from the New York Times
A version of this recipe appeared in print on July 27, 2011, on page D5 of the New York edition with the headline: Brown Butter Nectarine Cobbler/Cake.

3 cups fresh nectarines or peaches in 1/2-inch slices, or a combination (about 1 pound) (I used 4 medium nectarines)
5 ounces sugar (about 3/4 cup) - Divided into 1/4 cup and 1/2 cup
1 teaspoon lemon juice
4 tablespoons unsalted butter
3 ounces flour (about 3/4 cup)
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup buttermilk
1/4 cup sliced almonds (I used Trader Joe's sliced almonds)
1/4 teaspoon freshly grated nutmeg
2 tablespoons Demerara sugar (I used Sugar in the Raw)

1. Preheat oven to 350 degrees. In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.

2. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes. Pour the brown butter into an 8 by 8 baking dish. (I did mine in reverse order, using the same pan. First, I made the brown butter and poured it into the baking dish. Then, I rinsed the pan and used it to cook the fruit a bit in step 1).

3. In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter. Scatter the nectarine slices and juice on top of the batter without stirring. Sprinkle with the almonds, nutmeg and Demerara sugar. Bake until golden brown, 50 to 55 minutes. Transfer the pan to a wire rack to cool. Serve warm.
Pin It!

6 comments:

Lizzy Do said... [Reply to comment]

Peaches/nectarines are my favorite summer fruit! Your cobbler looks delectable...especially with the brown butter. Swooning~~~~

Mimi Wan said... [Reply to comment]

This is a wonderful recipe! I just made it using white nectarines and fresh wild blueberries. I wish I could post a photo since it is so lovely. Thanks for the recipe!

Fork and Whisk said... [Reply to comment]

My wife turned me onto this site, she is a pastry Chef and really likes your stuff. This nectarine cobbler looks delicious by the way.

Di said... [Reply to comment]

Oooh. That looks fabulous! I love nectarines, too. =) And browned butter.

beth said... [Reply to comment]

I made this! except I subbed stuff like crazy:
instead of nectarines I used peaches & blueberries
I only had salted butter
I only had 1/2 c reg sugar so I used 1/4c white, 1/4 brown in the cake part
I didn't have slivered almonds so I sprinkled almond meal & wheat germ on the top
I prefer cinnamon to nutmeg so I used that instead

Other than that I totally followed the recipe
;-)

The Food Librarian said... [Reply to comment]

@beth Sounds like some good subs! Glad it worked out and was yummy. :) - mary

Post a Comment

Thanks for visiting! Sorry for the word verification but I've been getting so much spam recently I hope the word verification helps. -mary

Blog Widget by LinkWithin

Ads that help me buy some ingredients