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Nectarine Cake

Serves 8 | 

A sweet, simple and fun to bake fruit cake.



Ingredients:

1 stick unsalted butter
1 cup sugar
2 eggs
1 tablespoon lemon juice, (fresh)
1 1/2 teaspoons lemon peel, (finely grated)
1 1/4 cups self-rising flour
5 nectarines, (halved and cut into quarters)
3/4 teaspoon ground cinnamon

Directions:

  1. Preheat oven to 350° F.
  2. Generously butter 9-inch pan.
  3. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add 3/4 cup sugar and beat until bended. Beat in eggs 1 at a time, then lemon juice and lemon peel. Beat in flour until smooth. Spread batter evenly in prepared pan.
  4. Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. Mix cinnamon and remaining 3 tablespoons sugar in small bowl. Sprinkle over cake.
  5. Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour.
  6. Serve cake slightly warm or at room temperature.
Nectarine Cake
Serves 8
1 stick unsalted butter
1 cup sugar
2 eggs
1 tablespoon lemon juice, (fresh)
1 1/2 teaspoons lemon peel, (finely grated)
1 1/4 cups self-rising flour
5 nectarines, (halved and cut into quarters)
3/4 teaspoon ground cinnamon
  1. Preheat oven to 350° F.
  2. Generously butter 9-inch pan.
  3. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add 3/4 cup sugar and beat until bended. Beat in eggs 1 at a time, then lemon juice and lemon peel. Beat in flour until smooth. Spread batter evenly in prepared pan.
  4. Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. Mix cinnamon and remaining 3 tablespoons sugar in small bowl. Sprinkle over cake.
  5. Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour.
  6. Serve cake slightly warm or at room temperature.
Course: Dessert
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X

Nectarine Cake

Serves 8

Ingredients:

1 stick unsalted butter
1 cup sugar
2 eggs
1 tablespoon lemon juice, (fresh)
1 1/2 teaspoons lemon peel, (finely grated)
1 1/4 cups self-rising flour
5 nectarines, (halved and cut into quarters)
3/4 teaspoon ground cinnamon

Nectarine Cake

1 stick unsalted butter
1 cup sugar
2 eggs
1 tablespoon lemon juice, (fresh)
1 1/2 teaspoons lemon peel, (finely grated)
1 1/4 cups self-rising flour
5 nectarines, (halved and cut into quarters)
3/4 teaspoon ground cinnamon

Directions:

  1. Preheat oven to 350° F.
  2. Generously butter 9-inch pan.
  3. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add 3/4 cup sugar and beat until bended. Beat in eggs 1 at a time, then lemon juice and lemon peel. Beat in flour until smooth. Spread batter evenly in prepared pan.
  4. Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. Mix cinnamon and remaining 3 tablespoons sugar in small bowl. Sprinkle over cake.
  5. Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour.
  6. Serve cake slightly warm or at room temperature.

Nectarine Cake

Serves 8
  1. Preheat oven to 350° F.
  2. Generously butter 9-inch pan.
  3. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add 3/4 cup sugar and beat until bended. Beat in eggs 1 at a time, then lemon juice and lemon peel. Beat in flour until smooth. Spread batter evenly in prepared pan.
  4. Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. Mix cinnamon and remaining 3 tablespoons sugar in small bowl. Sprinkle over cake.
  5. Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour.
  6. Serve cake slightly warm or at room temperature.

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