Nectarine Cake with Almond Whipped Cream

My ode to brunch continues with this fantastic, easy little cake. I love morning-approved cakes. It feels  decadent to have a cake on the menu, but this one isn’t too sweet, I promise. The almond whipped cream is barely sweetened and adds a bit of milk’s acidity plus frothy goodness to the table. Best enjoyed with friends, mimosas, and witty brunch banter. I am having an “almond moment” in that almond extract is my current obsession. I want all things almond-esque. I have found ways to stir some into many different recipes. I can’t control it and I can’t fight it. Bear with me, this too shall pass.

Nectarine Cake with Almond Whipped Cream
Recipe adapted from Nectarine Golden Cake, Gourmet magazine, 2009. 

For the cake, you will need:
  • 1 1/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 stick plus 2 tbsp. butter, room temperature
  • 1/2 cup white sugar (plus 1 tbsp. sugar, reserved) 
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 ripe nectarines (I prefer skin-on), pitted and sliced
  • Optional: 1/3 cup unsweetened coconut flakes (if you only have sweetened, omit reserved sugar, above)
  • Optional: zest of 1 lime
  • Preheat the oven to 350 and spray or butter the bottom of a 9-inch springform pan. 
  • Combine flour, baking powder, cinnamon, and salt in a medium-sized mixing bowl. 
  • Beat together butter, white sugar (less reserved portion), and brown sugar until well combined.
  • Stir in eggs, adding one at a time, then add extracts. 
  • Gradually add flour mixture, careful not to over mix. 
  • Spread batter evenly in the springform pan. 
  • Toss nectarine slices with extra sugar (unless you are stirring in sweetened coconut flakes, in which case extra sugar would be overpowering), coconut (if desired), and lime (if desired). 
  • Top batter with nectarine slice mixture and place in oven. 
  • Bake for 45 minutes. Let cool for at least ten minutes before removing sides of springform pan. This cake is definitely best served warm. 
    • As the most impatient girl I know, this won’t come as a surprise, but I once didn’t wait for my dish to cool (it was a pumpkin cheesecake), and hurriedly removed the sides. The cheesecake just rushed out of the pan, and made an awful, pathetic “plop” sound when it hit the floor. It was messy. There were tears. It was bad. 

Almond Whipped Cream

For the almond whipped cream, you will need:
  • 1/2 pint heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 tsp. almond extract
  • 1/2 tsp. cinnamon
  • Pour cream into mixing bowl and whip until cream thickens. I used the whisk attachment on my blessed Kitchenaid. 
  • Once the cream begins to thicken, stir in powdered sugar, cinnamon and almond extract. Whisk for a couple of minutes more and serve in something glass for dramatic effect. 

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