Nectarine Almond Cake with Vanilla Glaze


This cake is SO amazing! Super moist almond cake, full of chunks of fresh, sweet nectarines, is topped with a drizzle of vanilla glaze. I adapted this recipe from one I found for Peaches and Cream Bars because I had a bowl full of fresh nectarines from my grandpa's tree. We loved the flavor they gave the cake, but feel free to use peaches instead if you prefer!
 
Nectarine Almond Cake with Vanilla Glaze

Batter
1 cup unsalted butter, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
4 eggs
3 cups flour
1/4 teaspoon salt
1/4 teaspoon cinnamon

Fruit mixture
3 cups fresh ripe nectarines, coarsely chopped (Peaches will work too!)
1/2 teaspoon of lemon juice
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract

Glaze
1 1/2 cups powdered sugar
a dash of cinnamon
2-3 tablespoons milk
1 tablespoon vanilla extract
 
1. Preheat oven to 350 degrees and generously grease a 9x13 glass baking dish.
2. In a mixer, beat butter and sugar until fluffy.
3. Mix in eggs one at a time, scraping down the sides of the bowl after each addition, then add the vanilla and almond extracts.
4. Slowly mix in flour, salt and cinnamon until just combined.
5. In another bowl, add nectarines, lemon juice, brown sugar, spices and vanilla and toss gently to combine.
6. Pour about 3/4 of your batter into the prepared baking dish, then evenly distribute the fruit mixture on top.
7. Smooth the remaining batter on top of the fruit mixture.
8. Bake 40-50 minutes or until top is lightly browned and slightly firm to the touch.
9. Let cake cool almost completely while preparing the glaze.
10. In a small bowl, mix the glaze ingredients together, adjusting the consistency by adding more milk or powdered sugar as needed. Drizzle glaze over cake, serve, and enjoy! Leftovers can be stored in the refrigerator for up to 5 days.

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