This is a dessert that I made to go with the shepherds pie when we visited my friend’s houseboat a couple of weeks ago. Sweet and juicy nectarines enhance this traditional sponge cake, drenched with sweet buttery goodness. Fresh peaches can also be used or a mixture of fresh summer stone fruit. I whipped up some fresh cream for a dollop on each piece of heavenly goodness. Here is the recipe.
12 tablespoons unsalted butter
1/2 cup light brown sugar, packed
2 tablespoons honey
3-4 fresh nectarines sliced and pitted
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/2 cup whole milk
1. Preheat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch sides. Line the bottom of the pan with parchment paper and butter the parchment.
2. In a small saucepan over medium-low heat or in the microwave, melt 4 tablespoons of the butter. Stir in the brown sugar and honey until smooth. Pour the sauce into the prepared cake pan. Arrange the sliced nectarines in concentric circles over the sauce. Set aside.
3. In a medium bowl, whisk together the flour, baking powder and salt. In another bowl, with an electric mixer on medium speed, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, 2-3 minutes. Add the eggs one at a time, beating until well combined after each. Beating on low speed just until combined after each addition, add dry ingredients in 3 parts, alternating with the milk in 2 parts. Spoon the batter evenly over the nectarines.
4. Bake the cake until golden and a skewer inserted in the center comes out clean 45-50 minutes. Transfer the cake to a rack and cool in the pan for 50 minutes. Invert when ready to serve.