Nectarine Cake Squares Recipes

Steps:

• Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
• Whisk together flour, baking powder, and salt.
• Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
• Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

Steps:

• Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour.
• Sift together flour, baking powder, baking soda, and salt into a small bowl. Beat together butter and 1 cup granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla and almond extract. Add eggs 1 at a time, mixing at low speed after each addition until just combined. Add flour mixture and sour cream alternately in 3 batches, mixing after each addition until just combined. Spread batter in pan, smoothing top.
• Cut nectarines lengthwise into 1/8-inch slices and toss with lemon juice and remaining 3 tablespoons granulated sugar in a bowl. Arrange slices, overlapping slightly, in 4 crosswise rows over batter. Cover surface of cake with a piece of buttered wax paper (paper helps fruit glaze itself) and bake in middle of oven 15 minutes. Remove paper and bake until a tester comes out clean, 20 to 25 minutes more.
• While cake is still warm, dust generously with confectioners sugar, then cool completely on a rack.

Steps:

• Preheat a grill to medium high and prepare for indirect cooking: For a gas grill, turn off one or two of the center burners. On a charcoal grill, bank the coals to the sides, leaving the center open. Grill the nectarines: Toss the nectarines with the melted butter and brown sugar in a medium bowl. Grill over direct heat until well marked, 2 to 3 minutes per side. Remove to a bowl.
• Cover the grill and reduce the heat to medium or medium low (the temperature should be 350˚ F to 400˚ F). Prepare the cake: Butter a 10-inch cast-iron skillet. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and 2/3 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and almond extract until well combined. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the buttermilk.
• Spread the batter in the prepared skillet. Arrange the nectarines on top, cut-side up. Place the skillet over indirect heat, cover the grill and cook, rotating the skillet halfway through, until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool slightly.
• Beat the creme fraiche and the remaining 1 tablespoon granulated sugar in a medium bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Serve with the cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour and 1/2 cup sugar in a 9x13-inch baking pan; cut in butter until mixture is crumbly. Press firmly into an even layer.
• Bake in preheated oven until crust is slightly browned, about 25 minutes.
• Place 1/3 of the nectarine slices in a blender and puree until smooth. Stir cornstarch into the mixture until evenly distributed.
• Beat eggs in a large bowl until light, using an electric mixer; gradually beat in 1 cup sugar until well combined. Stir in the blended nectarine mixture; pour over hot baked crust.
• Bake until almost set, about 30 minutes. Let cool completely on a rack, 30 minutes to 1 hour; cut into bars. Top bars with remaining nectarine slices.

Steps:

• Preheat oven to 350 degrees F with rack in middle. Lightly butter a 9 inch springform pan.
• Whisk together flour, baking powder and salt.
• Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
• Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top.
• Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

Steps:

• Beat the eggs with oil and peach nectar using an electric mixer, until blended.
• Add cinnamon and cake mix and continue beating on high speed for 2 minutes.
• Beat in the finely chopped nectarines and chopped pecans.
• Spoon the batter into a greased and floured bundt pan.
• Bake at 325°F for 55 to 60 minutes.
• Cool on a rack for 15 minutes; invert and cool completely.