Recipes - print - Raspberry Nectarine Cake

Raspberry Nectarine Cake - Recipe

A wonderful dessert using fresh fruit of the season.
view recipe online: https://www.recipetips.com/recipe-cards/t--3326/mandarin-orange-salad.asp
Raspberry Nectarine Cake Recipe
Directions
CAKE:
  • Preheat oven to 350° F.
  • Grease the bottom and sides of cake pan and lightly dust with flour.
  • In a medium bowl, whisk the flour, baking powder, baking soda, and salt until blended.
  • In a large mixing bowl, beat the butter and sugar on high until well blended and fluffy; approximately 2 to 3 minutes.
  • While beating on medium speed, add the eggs, one at a time. Add the lemon zest and vanilla with the second egg.
  • Remove the bowl from the mixer. Using a large spatula, make sure all of the ingredients are incorporated, pushing down sides.
  • Fold in half of the dry ingredients, then the yogurt, then the remaining dry ingredients. Blend well; then spread into the prepared pan.
  • Bake for 15 minutes.

FRUIT TOPPING:
  • In a medium bowl, combine the nectarine slices, raspberries, sugar, and flour.
  • Mix the ingredients with a fork to evenly coat the fruit.

TO FINISH:
  • After the cake has baked for 15 minutes, remove it from the oven and sprinkle the top with the fruit mixture.
  • Place the cake back into the oven and bake for another 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan on a wire rack for 15 minutes.
  • Run a knife around the edge of the pan. Place a plate gently over the cake in the pan; then flip it onto the plate.
  • Place a serving platter on the bottom of the cake and flip it one more time so that the fruit is on the top.
  • Serve the cake warm or at room temperature.
 
 
Prep Time: 20 minutes
Cook Time: 45 minutes
Container: 9
Servings: 8
Serving Size: 1 piece
Ingredients
- CAKE:
-1 1/2 cups all purpose flour
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-8 tablespoons unsalted butter, at room temperature
-1 cup sugar
-2 large eggs
-1 lemon rind, zested
-1/2 teaspoon vanilla
-2/3 cup plain yogurt
- FRUIT TOPPING:
-1 nectarine, pitted and cut into very thin slices
-3/4 cup fresh raspberries
-1 tablespoon sugar
-1 tablespoon flour