Nectarine Cake Squares Recipes

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NECTARINE BARS



Nectarine Bars image

This is so easy to make and it's very tasty. Serve as dessert or snack. Everyone will be asking you for this great simple recipe.

Provided by DIXYABI

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h45m

Yield 12

Number Of Ingredients 6

2 cups all-purpose flour
1 ½ cups white sugar, divided
½ cup butter
3 nectarines, sliced, divided
1 tablespoon cornstarch
2 eggs

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.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 45.2 g, Cholesterol 47.6 mg, Fat 8.7 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 5.1 g, Sodium 65.2 mg, Sugar 27.8 g

NECTARINE CAKE



Nectarine Cake image

Nectarine cake made with six ingredients, this is our favorite nectarine recipe. You can also make it with fresh peaches.

Provided by Adina

Categories     Cakes

Time 1h10m

Number Of Ingredients 13

Cake:
150 g all-purpose flour (5.3 oz/ 1 ¼ cups )
100 g unsalted butter (3.5 oz/ 1/3 cup + 1 tablespoon )
100 g granulated sugar ( 3.5 oz/ ½ cup )
a pinch of salt
1 egg
1 tablespoon dry breadcrumbs
650 g nectarines (or peaches, 23 oz )
Topping:
3 eggs
3 tablespoons granulated sugar
3 tablespoons all-purpose flour
icing sugar

Steps:

  • Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking dish of approximately 8x13 inches/21x32 cm with baking paper.
  • Dough: Place the flour, butter, sugar, salt, and egg in the food processor. Mix shortly until the dough comes together. The dough is pretty soft, but if you think it is way too sticky add an extra tablespoon flour.
  • Bake dough: Place the dough in small heaps into the prepared baking dish. Press the dough evenly in the dish with your fingers (you can flour the fingers a bit first) or a floured spoon. Bake for about 15 minutes until lightly golden but not quite done yet.
  • Prepare the fruit in the meantime. Stone the nectarines or peaches and quarter them. If they are very large, cut them into eights.
  • Take the cake out of the oven, sprinkle it evenly with the breadcrumbs and arrange the nectarine slices on top. Place back in the oven and bake for another 10 minutes.
  • Mix topping: In the meantime separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the 3 tablespoons sugar. Add the flour to the egg yolk mixture and incorporate. Fold in the beaten egg whites.
  • Bake topping: Pour this mixture over the cake and continue baking for another 15 minutes or until golden brown and baked through.
  • Dust with icing sugar before serving.

Nutrition Facts : ServingSize 1 g, Calories 209 kcal, Carbohydrate 33 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 68 mg, Sodium 79 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 3 g

NECTARINE CAKE SQUARES



Nectarine Cake Squares image

Categories     Cake     Mixer     Fruit     Dessert     Bake     Nectarine     Almond     Vanilla     Summer     Sour Cream     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup plus 3 tablespoons granulated sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
2 large eggs
1/2 cup sour cream
2 medium firm-ripe nectarines (14 to 16 ounces), quartered lengthwise and pitted
1 tablespoon fresh lemon juice
2 teaspoons confectioners sugar for dusting

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.

NECTARINE GOLDEN CAKE



Nectarine Golden Cake image

Provided by Maggie Ruggiero

Categories     Cake     Mixer     Egg     Dessert     Bake     Backyard BBQ     Nectarine     Summer     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup plus 1/2 tablespoon sugar, divided
2 large eggs
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2 nectarines, pitted and cut into 1/2-inch-thick wedges
1/2 teaspoon grated nutmeg
Equipment: a 9-inch springform pan

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.

NECTARINE UPSIDE-DOWN CAKE



Nectarine Upside-Down Cake image

This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen stone fruit like peaches or plums in place of the nectarines.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h45m

Number Of Ingredients 11

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup dark-brown sugar
4 cups frozen nectarines, thawed and cut into bite-size pieces
1 1/2 cups all-purpose flour, (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt

Steps:

  • Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.
  • With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.
  • In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.
  • With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

SKILLET NECTARINE CAKE



Skillet Nectarine Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

1 1/2 pounds small nectarines (3 or 4), halved and pitted
1 tablespoon unsalted butter, melted
1 tablespoon packed light brown sugar
5 tablespoons unsalted butter, at room temperature, plus more for the skillet
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup plus 1 tablespoon granulated sugar
1 large egg, at room temperature
1/4 teaspoon pure almond extract
1/2 cup buttermilk
1 cup cold creme fraiche

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.

NECTARINE GOLDEN CAKE



Nectarine Golden Cake image

This appeared in the September 2009 issue of Gourmet Magazine. The magazine describes the cake as being buttery and flavorful yet not too rich. A dollop of softly whipped cream is recommended but the magazine says it is delicious without it also. My nectarines were not very sweet so I bumped up the final sprinkling of the sugar and nutmeg mixture to use about 1 full tablespoon of sugar, rather than the 1/2 tablespoon the recipe states to use.

Provided by Marie Nixon

Categories     Dessert

Time 1h

Yield 1 9, 8 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt, rounded
3/4 cup plus 1/2 tablespoon granulated sugar, divided
1/2 cup room temperature unsalted butter
2 large eggs
1 teaspoon pure vanilla extract
1/8 teaspoon almond extract
2 nectarines, pitted and cut into 1/2 inch thick wedges
1/2 teaspoon grated nutmeg

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.

EASY FRESH NECTARINE CAKE



Easy Fresh Nectarine Cake image

You can substitute finely chopped peaches if you can't find nectarines. Delicious and easy to make. Top with a glaze of your choice.

Provided by LizCl

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 7

2 1/2-3 cups finely chopped nectarines (about 5-6)
3/4 cup peach nectar or 3/4 cup apricot nectar
1/4 cup oil
4 large eggs
1 teaspoon cinnamon
1 (18 ounce) package yellow cake mix or 1 (18 ounce) vanilla cake mix
1 cup chopped pecans

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.

Nutrition Facts : Calories 332.8, Fat 17.7, SaturatedFat 2.4, Cholesterol 62.9, Sodium 304.7, Carbohydrate 40.1, Fiber 2.1, Sugar 21.2, Protein 5.2

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