Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Friday, September 11, 2009
RECIPE: Nectarine Golden Cake
Active time:15 min
Start to finish:1 1/2 hr
Rounded 1/4 teaspoon salt
1stick unsalted butter, softened
3/4cupplus 1/2 tablespoon sugar, divided
1teaspoonpure vanilla extract
1/8teaspoonpure almond extract
2nectarines, pitted and cut into 1/2-inch-thick wedges
a 9-inch springform pan
Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
·Whisk together flour, baking powder, and salt.
·Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
·Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 Tbsp sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.