Nectarine Golden Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/8 teaspoon pure almond extract
- 1/2 teaspoon grated nutmeg
- 1 stick unsalted butter, softened
- rounded 1/4 teaspoon salt
- Carbohydrate 36 g(12%)
- Cholesterol 77 mg(26%)
- Fat 13 g(20%)
- Fiber 1 g(4%)
- Protein 4 g(7%)
- Saturated Fat 8 g(39%)
- Sodium 183 mg(8%)
- Calories 271
Preparation Preheat oven to 350°F with rack in middle. Lightly butter springform pan. Whisk together flour, baking powder, and salt. Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined. Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.
Preparation Preheat oven to 350°F with rack in middle. Lightly butter springform pan. Whisk together flour, baking powder, and salt. Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined. Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.
