Delicate Moist Nectarine Cake – Gâteau délicat avec des nectarines .. yeah I know, that’s a mouthful huh? There is something about this cake that, when you even slice it and present it, it makes you feel royal. Like you almost want to go put on your pretty ball gown, high heels, get your hair all done pretty and put on your best diamonds… just to eat this cake. I know, silly, right but I’m telling you there’s just something about this cake. It’s not rich nor sweet; it’s fairly simple but when it’s on that plate it’s pure magic! So when I was coming up with name of it, ‘Delicate Moist Nectarine Cake’ just wasn’t “enough” so I channeled my 8 years of French and just said the name in French. It’s odd, there’s something about us Americans that if we hear the name of a dish and it’s in say Italian or French we immediately think it’s gourmet. *shrugs* It’s cool because this dish, to me, is gourmet in a simplistic way.
Prior to my having surgery I had bought Mr. Fantabulous 5 pounds of under-ripe nectarines. Now I bought them purposely under-ripe this way by the time they were ready to be eaten, yours truly would be allowed back in the kitchen. Well my timing was a tad off as they ripened before I was allowed to be in the kitchen and actually do work. So I asked Mr. Fantabulous to help me out. Now this whole time I was out recuperating he has been amazing in taking care of me. He even was making me food to the best he knew how. However I have to confess something that some of you may not know yet. See I am a HORRIBLE patient. Meaning I don’t like being waited on or ‘taken care of”. I whole heartily appreciate it but I’m stubborn. No, pig headed more like it. I’m the one that pampers; the one that spoils; the one that thinks of herself last. That’s just me; I’ve always been like that. So to be laid up for so long having to ask for help is a hard thing for me. But due to the extent of the seriousness of this surgery I had no choice but to throw in the white flag and let him help me.
So when I was able to get up and move about I would pace through out the house, stopping in the kitchen… touching all my utensils and shiny things and deeply sigh. Like I missed them; I missed the kitchen.
So after convincing Mr. Fantabulous that I needed to hone in on my teaching skills if I wanted to someday offer small classes where I teach how to make a great meal and then we all sit down family style to enjoy the fruits of our labor I needed his help. Truth be told, I think all he heard was “I can eat this when we’re done” so he agreed to help out when I needed it. He carried over the containers of flour and sugars, grabbed the pan and stuff I needed. Since this was a simple batter to make he sat there looking as sexy as ever. Seriously, is there nothing sexier than a man in the kitchen and him cooking?! *purr* LOL
This is a seriously easy cake to make with fantastic results! It’s light and moist. Delicate and tender… like me! BAHAHAHA!
Now after this cooled (after what Mr. Fantabulous said was days and days and days of waiting – seriously like an hour) I dusted it with confectioners’ sugar.
He had that big old piece you see above with a hot cup of coffee.
And of course since he helped make this, the reason why it was just so awesome was because he helped make it. LOL Seriously, my baby knocked it out of the ball park with this one!
Now mine on the other hand, well… I had to go even more decadent. I want that WOW factor! It needed something. Something to make it pop…
Yeah, as you can see I found my WOW factor! By warming up some butterscotch sauce I had in the fridge (not ice cream topping but actual butterscotch sauce) and then drizzling it overtop of this cake it literally took this cake from 5 stars on the simplistically awesome scale to 500 bajillion stars on the THIS IS FANFRIGGENTASTIC YOU’RE A GENIUS scale! LOL Just that drizzle put it in a whole new league of awesomeness!
Now do you see why a simple name as “Delicate Moist Nectarine Cake” just wasn’t enough?
I HAD to go French on you guys. Just had to!
I mean seriously, look at just how gorgeous this cake is! I mean it, to me, is breath taking! I’m a firm believer that we eat with our eyes and lemme tell you what folks, my eyes are feasting right now!
So the next time you’re asked to bring a dessert, make this and take along a jar of butterscotch sauce. Your hosts will LOVE YOU for this!Print
- 5 ripe nectarines cut into 1” pieces (skin on)
- 1 cup plus 2 tablespoon unsalted butter, at room temperature
- 1 tablespoon lemon zest
- 1 1/3 cup granulated sugar
- 1 teaspoon Vanilla Bean Paste (can use extract)
- 4 XL eggs, at room temperature
- 2 cups all purpose flour, sifted
- 1 cup cake flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Confectioner’s sugar (about 2 tablespoon)
- Butterscotch sauce, warmed
- Preheat oven to 350 F.
- Grease a 10” spring form pan.
- In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar together until very fluffy and white, about 7 minutes.
- Reduce the speed to low and add in the eggs slowly, one egg at a time.
- Add in the vanilla paste and lemon zest and mix until well combined.
- In another bowl sift together the flours, salt and baking powder.
- Add the flour mixture slowly to the egg mixture just until combined. Don’t over mix as you do not want to incorporate air into this.
- Fold in nectarines with a spatula.
- Spread the batter in the pan and level the top.
- Bake for about 50-60 min or until a cake tester inserted in the center of the cake comes out clean.
- Remove from the oven and place the pan on a cooling rack.
- Immediately take a thin blade and trace along the inside of the pan (between the cake and the pan).
- After 90 minutes, remove the outside of the pan and allow to cool completely.
- Place the cake on a serving dish and dust with powdered sugar before serving.
- Serve with butterscotch sauce drizzled over top.
- Store leftover cake in the refrigerator.