Ingredients
- 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
Instructions
- 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.
