Ingrédients pour Fresh Nectarine Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Apricot Yoghurt
- 3 large ripe nectarines, pitted and sliced
- Nuts
- Lemon, Juice And Rind Of
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- Ground Cinnamon
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Comment préparer Fresh Nectarine Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the sliced nectarines.
- Pour batter into the prepared pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
157g
Fat
90g
Carbs
26g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Desserts Lunch Snacks Eggs Dairy Fruit Easy Beginner Cook Dinner Party Kid Friendly Picnic Romantic Vegetarian Cakes Nuts Dietary Comfort Food Inexpensive New Zealand Taste Mood To Go Number Of Servings Presentation Served Cold 4 Hours Or Less
