Nectarine Buttermilk Cake
 
Prep time
Cook time
Total time
 
PS - Feel free to adapt to suit with nuts, a crumble topping, different fruits, or spices PPS - I have given the quantities for a big cake, halve for a small 9 inch size cake
Author:
Serves: 12
Ingredients
  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bi carb soda
  • pinch of salt
  • 120g butter, softened
  • 280g caster sugar, plus 2 tablespoons for macerating the fruit
  • 2 tablespoons marsala
  • 1 teaspoon vanilla bean paste or extract
  • grated zest of 1 lemon
  • 2 large eggs
  • 300ml buttermilk or laban, well shaken
  • 5 good sized nectarines, cut in half and de stoned then sliced into slim but not thin wedges
  • 1-2 tablespoons of demerara sugar for scattering
Instructions
  1. Pre heat the oven to 180 degrees celcius
  2. Grease and flour a baking tin. I used a 32cm x 22cm tin
  3. In a bowl, place the nectarine, marsala and 2 tablespoons of caster sugar and toss to combine. Set aside for 15 minutes or so.
  4. In another bowl, sift all the dry ingredients together.
  5. In an electric mixer, cream butter and sugar until pale and fluffy
  6. Add the vanilla, lemon zest and 1 egg at a time until creamy
  7. On a low speed alternate adding the dry ingredients and the buttermilk in 3 batches until combined
  8. Pour the cake mix into the cake tin and arrange the fruit on top in 1 layer
  9. Sprinkle the sugar over the top and put into the oven for up to 1 hour, but check at about 45 minutes.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/10/13/n-is-for-nectarine/