This cake was amazingly moist and delicious - a great way to use up summer fruit! It's very unique! Check out my blog for a better review - http://randomactsoffood.blogspot.com/
Yield: Makes 12 servings
- 1 cup butter, softened
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 large nectarines, coarsely chopped
- 2 cups fresh blueberries
- Cream Cheese Frosting
- Garnishes: sliced nectarines, fresh blueberries, lemon rind
- Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until the yolk disappears. Add vanilla, beating just until blended.
- Sift together flour, baking powder, and salt. Gradually add flour mixture to butter mixture; beat batter at low speed just until blended. Gently fold in nectarines and blueberries. Pour batter into 2 greased and floured 8-inch round cake pans.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.
- Spread 1/2 cup Cream Cheese Frosting evenly on top of one cake layer; top with remaining cake layer. Spread remaining Cream Cheese Frosting over top and sides of cake. Garnish, if desired.
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