Nectarine Buckle

4 years ago

**** pictures are not mine nor the recipe but i would like to thank Gingered Whisk for this awesome recipe ***
6 tablespoons unsalted butter, melted
1 1/2 cups all purpose flour
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/8 teaspoon ground allspice (I used cinnamon instead)
3/4 teaspoon salt
1 large egg
2/3 cup whole milk (I used 1% - it was all we had)
1 teaspoon vanilla extract
1 1/2 pound nectarines, halved, pitted and cut into 1/2 inch thick wedges (4 cups) (or do half plums!)
1 tablespoon fresh lemon juice

6 tablespoons unsalted butter, softened
1/4 cup packed light brown sugar
1 cup all purpose flour
pinch of salt

Preheat oven to 350 degrees.
Brush a 9 inch square cake pan with 2 tablespoons of the melted butter and set it aside.
In a medium bowl, whisk together the flour, 3/4 cup of sugar, the baking powder, allspice (cinnamon), and salt. Set aside.
In another medium bowl, together egg, milk, vanilla and remaining 4 tablespoons or melted butter.
Add the egg mixture to the flour mixture and stir to combine.
Spread batter evenly into the buttered pan.
Toss the nectarines, lemon juice and remaining 1/4 cup plus 2 tablespoons of sugar in a large bowl.
Spread the fruit evenly over the batter.
To make the crumb topping, use a fork or your fingers to work together the brown sugar, flour, pinch of salt and softened butter (I added a sprinkle of cinnamon, too) until the mixture resembles coarse crumbs.
Sprinkle the topping on top of the fruit.
Bake at 350 until a cake tester (toothpick) inserted in the center comes out with moist crumbs, about 75 minutes. Let cool in the pan on a wire rack for an hour before serving.

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