This cake uses a simple base while the fruit is used to really flavor the cake. Before baking, the cake is topped with sugar to add a nice crunch and creating a great crust to the cake as well. The bourbon and orange juice added in this recipe also really enhance the flavors of the sweet nectarines. It's the perfect dessert for those long summer days.
Pull Together:
1/2 cup butter
5 nectarines
1/4 cup orange juice
2 large eggs
3/4 cup sugar, plus more for finishing
2 tablespoons bourbon
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tsp baking powder
large pinch sea salt
Steps:
1.Preheat oven to 350. Prepare a 9" springform pan.
2. Melt the butter and set aside to cool.
3. While the butter cools, cut the fruit into about 1/2 inch pieces. If desired, remove the skin first. Place fruit in a bowl with orange juice and let sit until step 8.
4. Whisk the eggs vigorously for about 1-2 minutes until they become frothy and lighter in color. Add the sugar and whisk again for 1-2 minutes. The mixture will still be grainy but well-mixed and slightly frothy.
5. Add bourbon and vanilla and whisk again to fully incorporate.
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. Gently mix in half the flour then half the butter, then the rest of the flour, then the rest of the butter, fully incorporating between each addition. Be careful not to overmix at this point, as the more you mix flour with liquids, the tougher your cake will become
8. Gently fold in the fruit with a spatula or wooden spoon. Pour into greased pan, spreading batter until somewhat even. Sprinkle a few pinches of sugar on top, getting it to the edges.
9. Bake 35-45 minutes, until a toothpick inserted comes out clean and the top begins to turn golden brown. You don't want a super blonde cake, as the slight caramelization is what makes it yummy! Let cool, slice, and enjoy!
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