Nectarine Golden Cake


What a delicate cake – so delicious and simple! I adapted this slightly from the recipe printed in Gourmet. In my next mid-life crisis, I am going to learn how to photograph food. Hopefully as the posts go on, I will learn this seemingly difficult skill.

10/10/10 Update…ok, I have updated the picture – yes, I am going through my mid-life crisis…still learning to photograph food though, although getting better.



  • 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 cinnamon

Equipment: a 9-inch springform pan


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.
For a printer-friendly version of this recipe, click here.

2 thoughts on “Nectarine Golden Cake

  1. Hi – Jennifer Haggerty forwarded me your blog – I’m a neighbor of hers. I too LOVE those cappucino brownies…made them from the magazine. I just made the chocolate bundt cake and it smells heavenly. I’m a Bon Appetit/Gourmet subscriber too and it’s fun to have recommendations and adaptations, plus recipes from other sources.
    Keep blogging!

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