Nectarine Snacking Cake is a modern British recipe for a classic summer snacking cake of nectarine pieces in a sponge base topped with nectarine slices and a drizzle of glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Nectarine Snacking Cake.
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This nectarine snacking cake showcases sweet summer nectarines in a tender, buttery cake. Finished with nectarine slices in a simple glaze, it’s an easy bake that can be served as a snacking cake (a cake you slice and eat any time the fancy takes you).
This is a summertime snacking cake that's based on my early summer bilberry snacking cake and late summer blackberry snacking cake (this being the first one I ever prepared). It works well as an occasional cake to be served with tea or coffee but can also be prepared as a dessert, served with cream, ice cream or even custard
Ingredients:
For the Cake:
180g plain (all-purpose) flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
100g butter, at room temperature
150g sugar
2 large eggs
125ml sour cream
1 tbsp vanilla extract
300g diced nectarines
100g thin slices of nectarine, to garnish
For the Glaze:
150g icing sugar
1/2 tsp almond extract or vanilla extract
pinch of salt
1–2 tbsp milk
Method:
Pre-heat your oven to 180°C. Line an 22cm square baking tin with parchment paper and lightly grease the inner surface.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
Cream together the butter and sugar in a large bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.
Add sour cream and vanilla; beating until combined. Finally add in the flour mixture folding gently with a rubber spatula until just combined. Fold in diced peaches, being careful not to over-mix.
Turn the resultant batter into your prepared cake tin, spreading the surface of the batter with a spatula to level. Arrange the nectarine slices over the top.
Transfer to the centre of your pre-heated oven and bake for about 45–50 minutes, until a toothpick inserted into the centre of the cake emerges cleanly. Remove from the oven and set on a wire rack to cool in the tin for 10 minutes. At this point, remove the cake from the tin using the parchment paper overhang to help. Set aside to cool completely (about 1 hour) on your wire rack.
For the glaze, whisk together the icing sugar, almond extract and salt in a bowl. Add the milk a tablespoon at a time, working until the mixture is smooth and pourable.
