From the kitchen: Nectarine Skillet Cake
I’ve had this skillet cake on my mind all summer. Every time I’ve been to the farmer’s market in the past two months, I’ve purchased ripe nectarines with the best of skillet cake intentions, but sadly, I just never found the time – until last Saturday, that is. Evan was out of town for the weekend, I didn’t have any leftover work from the week to do and I had zero plans for a full 48 hours. It was the perfect storm for a quiet, in-my-jammies, morning baking session. So I turned up Wait, Wait Don’t Tell Me, preheated my oven and gathered the ingredients. I don’t know if it was the nectarines that I purchased (they were just about as perfect as I’ve ever tasted) or the fact that I skipped breakfast to eat cake for brunch, but this was one of the best things that has ever come out of my kitchen. Sweet, tart nectarines are made warm and cozy in a skillet, all tucked in with the most moist, delicious white cake I’ve ever had. I don’t think I’ll ever use another vanilla cake recipe, it’s that good! Needless to say, this cake didn’t last very long. And if you’ve done the math, you’ll realize there was only one person around to devour it…yep, all me. And I’m totally okay with that.
Now go make this cake while you still can! xoxo -P
Nectarine Skillet Cake (adapted from Real Simple)
Makes one 9″ skillet cake (easily serves 8)
- 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, plus extra for the pan, at room temperature
- 4 firm, ripe yellow nectarines, each cut into 8 wedges
- 1/4 cup plus 2/3 cup granulated sugar
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 large egg
- 2/3 cup sour cream
- 1 teaspoon pure vanilla extract
Heat oven to 350° F.
Melt 1 tablespoon of the butter in a cast iron skillet over medium-high heat. Add the nectarines and 1/4 cup of the sugar and cook, tossing, until the sugar dissolves and the juices from the nectarines become syrupy, 3 to 4 minutes. Arrange the nectarines in one slightly overlapping layer, making sure the bottom of the skillet is fully covered but keeping the fruit evenly distributed. Spoon any pan juices over the top. Set aside.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
With an electric mixer, beat the remaining 1/2 cup of the butter and 2/3 cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing just until incorporated.
Pour the batter over the nectarines and bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the skillet for 1 hour or until fully cooled. Place a large plate over the skillet and invert the cake onto the plate.
Serve with lightly sweetened crème fraîche. ENJOY!