spiced nectarine cake

spiced nectarine cake | The Secret Life of Bee

I’ve always loved a spiced cake. My gran used to make a phenomenal upside down apple cake and the cinnamon smell would fill the kitchen and waft through the whole house. It was utterly mesmerizing. She served it with softly whipped cream and it was like my kryptonite. So as an homage to granny I made this cake the other day but thanks to leftovers from another shoot I had a crazy amount of nectarines in the house and voilà!

spiced nectarine cake | The Secret Life of Bee

This cake is awesome because it really has three layers/textures. As you bake it upside down and then flip it you’ve got the nectarine layer which is super moist and buttery, the middle layer which is your perfect sponge like cake and then the base which has a sublime crunchy crust to it.

spiced nectarine cake | The Secret Life of Bee

My only warning to you is make this when you have people around to eat it with you. It’s dangerously addictive and ‘just one more sliver’ turned into cake annihilation. It goes as well with a glass of bubbles as it does with a pot of tea. The mother bear and I made sure we did plenty of taste testing and wine pairing!

Spiced Nectarine Cake 

Ingredients:

  • 60g butter, melted
  • 100g muscavado sugar
  • 1 tsp mixed spice
  • 4-5 nectarines
  • 315g all-purpose flour
  • 115g sugar
  • 100g muscavado sugar
  • 1 tsp bicarbonate of soda
  • pinch of sea salt
  • 1 tsp mixed spice
  • 60g butter, softened
  • 2 large free-range eggs
  • 250ml buttermilk
  • 1 tsp vanilla paste or extract

Method:

Preheat oven to 180˚C.

Brush the melted butter around all sides of a 20cm cake tin. Swirl the butter at the bottom of the pan into an even layer. Sprinkle with the muscavado sugar and mixed spice and set aside.

Slice the nectarines into wedges and arrange neatly over the spiced muscavado.

Combine the flour, sugar, muscavado sugar, bicarbonate of soda and salt in a bowl.

In a separate bowl whisk together the softened butter, eggs, buttermilk and vanilla. Add to the dry ingredients and mix until just combined.

Spoon the batter over the nectarines and gently flatten it out whilst trying to keep them in their arranged pattern.

Place in the oven and bake for 45-60 minutes until a tester comes out clean. Allow to cool slightly in the pan before turning out onto a cooling rack with a plate underneath for catching some syrupiness.

Serve with whipped cream or cinnamon ice cream and a drizzle of dulce de leche if you just wanna be naughty.

spiced nectarine cake | The Secret Life of Bee

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