Monday, August 29, 2011

Nectarine Cake with Cinnamon-Nut Topping : Free and Easy Bake-Along #8

Together with my baking buddies, Lena and Zoe, we baked this Nectarine Cake for our Free and Easy Bake-Along #8. How does this cake fare? Delicious! I love it!

Gorgeous rosy nectarines.

We are not sure whether it was an error in the sugar ingredient for the topping, at least the three of us thought so! :)  In the ingredient listing, the amount of sugar was listed as 1 cup plus 1 tablespoon, whereas in the instruction for mixing the topping, only calls for 1 tablespoon! We guess that 1 cup of sugar for the topping is way too much! Zoe was the first to bake this, and alerted us on the sweetness even after she reduced the sugar. Thanks, Zoe!

Since I do not like sweet cakes and always reduced the sugar in most recipes, I did as I always do, reduced the sugar, especially after Zoe informed us that it is very sweet! I only use 2 tablespoons for the topping and 80gm for the cake batter. It was perfect for me. The smell is wonderful, the sweet aroma of the cinnamon fills the house when this cake is baking.

The topping is really nice, the walnuts coated with the sugar and cinnamon is so good. The cake balances well with the topping and the soft nectarine, which I left unpeeled.

Overall rating, this is a delicious cake! It did not last long in my house! Baked this in the evening and finished it all by the next morning!

Do drop by Lena of Her Frozen Wings and Zoe of Bake for Happy Kids to see their version of this cake. For our next Bake-Along, we will be baking Sweet Potato Sandwich Rolls  from King Arthur Flour website, and we will be posting it, on 10/09. 

Nectarine Cake with Cinnamon-Nut Topping
(adapted from "Cake Keeper Cakes" by Lauren Chattman)
For The Topping :
1 cup plus 1 tablespoon sugar (guess this is an error! I only use 2 tablespoons sugar)
1/2 teaspoon ground cinnamon
1/3 cup walnuts or pecans, finely chopped

For The Cake :
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar (I use 80gm)
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1/2 teaspoon pure vanilla extract
5 medium ripe nectarines, halved, pitted and peeled

Make The Topping :
  1.  Preheat the oven to 375F. Grease the inside of a 10-inch round springform pan.
  2. Combine 2 tablespoons sugar, the cinnamon, and the nuts in a small bowl. Set aside.

Make The Cake :
  1. Combine the flour, baking powder and salt in a medium mixing bowl.
  2. Combine the sugar and butter in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on low, add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.
  3. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Arrange the nectarines, cut side down, on top of the batter. Sprinkle with the topping. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges, and serve. (I did have a problem sliding the cake from the pan bottom, so I just let it cool completely in the pan. It turned out fine).
  4. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

I would like to wish all my Muslim blogger friends "SELAMAT HARI RAYA ADILFITRI", and everyone "HAPPY HOLIDAYS"
Have a safe 'balik kampung' journey and see you when you get back!



  1. yeah, thanks to zoe for alerting us on the sugar topping. I just used 1/2 tbsp for my half recipe. Nice one, Joyce and happy holidays!!

  2. Wow! Lovely! The photos and the yummy looking cake!

    Congratulations, Joyce! Your caption has been selected and is posted today!

  3. OMG ! The cake looks wonderfully tasty and inviting.

    Hamaree Rasoi

  4. Happy Holidays!

    You gals are so lucky to get fresh nectarines for this bake. Your cake looks very good and I think the reduced amount of sugar has given your cake a different look and texture.

  5. What a great looking cake! Love the large slices of fruit!

  6. Once again a lovely cake ~ a delightful summer recipe! You are too good with your desserts!
    US Masala

  7. This cake looks simply divine and is going on my "must try list"! Thanks for the great recipe! Have a lovely week!

  8. Never tried cake with nectarine,looks super delicious and delightful..

  9. Just saw Lena's. Looks yum, yum

  10. In fact this sound so good. have a nice holidays .

  11. Queda muy bonito.
    Un saludito

  12. Gorgeous! Just beautiful and light and airy and delicious. I wish I had a HUGE slice right now or you could just bake a whole other cake for me and leave it at the front door! LOL!

  13. What a lovely looking cake...yummy and delicious looks so tempting!

  14. Looks delicious too! And happy holidays to you!:)

  15. looks delicious..absolutely loving it!!

  16. wow very new idea...of using the whole fruit.....

    Chk out my Diwali Event:

    and On Going Event - Strawberry Desserts

  17. I love nectarines, your cake should be delicious!

  18. This is definitely a cake, my family would adore. Fruit without all the gushy stuff (frosting, whipped cream and the likes). This is the best kind of cake. THanks for sharing it at My Meatless Mondays.

  19. Hi Bella!!
    Complimenti per il blog,molto carino con tante buonissime ricette..slurp:-P

  20. That looks so delicious and I love nectarines!

  21. Hi friends,
    Thank you for visiting and all your lovely comments! If you are trying out this cake, I hope that you enjoy it, as much as we have! Have a nice day!

  22. Joy, thanks for sharing this lovely cake with Cookbook Sundays! I love the way the cake looks like a crown with fruit jewels, when it comes from the oven! So pretty and I can only imagine how spicy good it is! Thanks again.