March 30, 2015

Nectarine Skillet Cake


1 stick unsalted butter at room temperature
3/4 C. granulated sugar
2 eggs
Zest from one whole medium sized lemon
1 Tbsp fresh lemon juice
1 1/4 C. All purpose flour
1 tsp. Baking soda
3 Medium nectarines

Sugar Topping
2 Tbsp vanilla sugar
1 tsp cinnamon


Preheat oven to 350 and prepare your skillet by greasing it with a generous amount of butter or baking spray. Using a stand mixer, beat the butter until light and fluffy (about 5 minutes). Use spatula to scrap butter off the side of the bowl then add the sugar and mix until incorporated. Add eggs one at a time. Add both the lemon zest and juice, mix until incorporated. Sift the baking soda and flour together, add to the rest of the ingredients making sure not to over mix. Use a spatula to pour batter into prepared skillet evenly. Slice up the nectarines into thin wedges and arrange in a circular pattern (our any pattern of your liking) directly onto cake batter. Sprinkle sugar topping on cake and bake for 40 minutes. The top of the cake should be golden brown and a toothpick should come out clean when poked into cake. Serve warm or cooled, with ice cream or whipped cream. Either way it is delicious!!

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