10 nectarine almond cake Recipes

all-purpose flour, baking powder, salt, unsalted butter, softened, sugar, divided, eggs, pure vanilla extract, pure almond extract, nectarines, pitted and cut into 1/2-inch-thick wedges, grated nutmeg

butter, sugar, vanilla, eggs, rum, almond, finely ground, flour, salt, baking powder, nectarine

butter, softened, divided, brown sugar, pitted sweet cherries, sliced peeled fresh nectarines, lemon juice, sugar, egg, vanilla extract, almond extract, king arthur unbleached all-purpose flour, baking powder, baking soda, salt, buttermilk, almonds, toasted and ground

heavy cream, chilled, sugar, almond extract , optional, cubed store-bought lb cake (about 2/3 of a 12-oz. loaf), ripe nectarines or peaches, halved, pitted and chopped, raspberries

margarine or butter, melted, brown sugar, pitted sweet cherries, sliced nectarines, lemon juice, all-purpose flour, sliced almonds, toasted and ground, baking powder, baking soda, salt, granulated sugar, margarine or butter, softened, vanilla extract, almond extract, egg, low-fat buttermilk

unsalted butter, at room temperature, plus more for the pan, sugar, peaches or nectarines, pitted and cut into 6 wedges each, all-purpose flour, whole almonds, baking powder, salt, eggs, vanilla extract, almond extract, whole milk, vanilla ice cream , for serving (optional)

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

whole unblanched almonds, whole unblanched hazelnuts, ground cinnamon, ground ginger, freshly grated nutmeg, freshly ground black pepper, unbleached all-purpose flour, unsweetened cocoa powder, plus extra for dusting, dried fruits , preferably organic any combination of black currants, white or black raisin, black mission figs, white figs, sour cherries, plums, prunes, pears, peaches, nectarines, or cranberries and apricots and candied ginger, mild-flavored honey , such as clover, granulated sugar, candy thermometer (check your thermometer s accuracy in boiling water; it should read 212 degrees) or small bowl of ice water, cake ring or flan ring or several 4-inch flan rings placed on parchment-lined baking sheet, generously coated with melted butter and dusted with unsweetened cocoa powder, sheet of rice paper