10/10/2011
Nectarine Cake
2 1/2 lbs nectarine, cut into 1/2" thick wedges
5 T peach schnapps
4 t lemon juice
6 T plus 1/3 cup granulated sugar
1 cup all-purpose flour
1 1/4 t baking powder
3/4 t salt
1/2 cup packed light brown sugar
2 large eggs
8 T unsalted butter, melted and cooled
1/4 cup sour cream
1 1/2 t vanilla extract
1/4 t plus 1/8 t almond extract
1/3 cup panko
>how to make<
*Adjust oven rack to middle position and heat oven to 425 degrees.
*Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
*Gently toss 24 nectarine wedges with 2 T schnapps, 2 t lemon juice, and 1 T granulated sugar in bowl; set aside.
*Cut remaining nectarine wedges crosswise into thirds.
*Gently toss chunks with remaining 3 T schnapps, remaining 2 t lemon juice, and 2 T granulated sugar in bowl.
*Spread nectarine chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes.
*Transfer sheet to wire rack and let nectarine cool to room temperature, about 30 minutes.
*Reduce oven temperature to 350 degrees.
*Spray 9" springform pan with vegetable oil spray.
*Whisk flour, baking powder, and salt together in bowl.
*Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds.
*Slowly whisk in butter until combined.
*Add sour cream, vanilla, and 1/4 t almond extract; whisk until combined.
*Add flour mixture and whisk until just combined.
*Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface.
*Sprinkle crushed bread crumbs evenly over cooled nectarine chunks and gently toss to coat.
*Arrange nectarine chunks on batter in even layer, gently pressing nectarine into batter.
*Gently spread remaining batter over nectarine chunks and smooth top.
*Arrange reserved nectarine wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center.
*Stir together remaining 3 T granulated sugar and remaining 1/8 t almond extract in small bowl until sugar is moistened.
*Sprinkle sugar mixture evenly over top of cake.
*Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes.
*Transfer pan to wire rack; cool 5 minutes.
*Run paring knife around sides of cake to loosen.
Remove cake from pan and let cool completely, 2 to 3 hours.
*Cut into wedges and serve.
-makes 10-
Note: This recipe was adapted from "Cook's Illustrated".
2 1/2 lbs nectarine, cut into 1/2" thick wedges
5 T peach schnapps
4 t lemon juice
6 T plus 1/3 cup granulated sugar
1 cup all-purpose flour
1 1/4 t baking powder
3/4 t salt
1/2 cup packed light brown sugar
2 large eggs
8 T unsalted butter, melted and cooled
1/4 cup sour cream
1 1/2 t vanilla extract
1/4 t plus 1/8 t almond extract
1/3 cup panko
>how to make<
*Adjust oven rack to middle position and heat oven to 425 degrees.
*Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
*Gently toss 24 nectarine wedges with 2 T schnapps, 2 t lemon juice, and 1 T granulated sugar in bowl; set aside.
*Cut remaining nectarine wedges crosswise into thirds.
*Gently toss chunks with remaining 3 T schnapps, remaining 2 t lemon juice, and 2 T granulated sugar in bowl.
*Spread nectarine chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes.
*Transfer sheet to wire rack and let nectarine cool to room temperature, about 30 minutes.
*Reduce oven temperature to 350 degrees.
*Spray 9" springform pan with vegetable oil spray.
*Whisk flour, baking powder, and salt together in bowl.
*Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds.
*Slowly whisk in butter until combined.
*Add sour cream, vanilla, and 1/4 t almond extract; whisk until combined.
*Add flour mixture and whisk until just combined.
*Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface.
*Sprinkle crushed bread crumbs evenly over cooled nectarine chunks and gently toss to coat.
*Arrange nectarine chunks on batter in even layer, gently pressing nectarine into batter.
*Gently spread remaining batter over nectarine chunks and smooth top.
*Arrange reserved nectarine wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center.
*Stir together remaining 3 T granulated sugar and remaining 1/8 t almond extract in small bowl until sugar is moistened.
*Sprinkle sugar mixture evenly over top of cake.
*Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes.
*Transfer pan to wire rack; cool 5 minutes.
*Run paring knife around sides of cake to loosen.
Remove cake from pan and let cool completely, 2 to 3 hours.
*Cut into wedges and serve.
-makes 10-
Note: This recipe was adapted from "Cook's Illustrated".
Labels: Nectarine cake recipe, Peach cake recipe, peach schnapps