I do not have many words to you today. With 9 days until the next wedding my brain feels a little fried. I cook every day this week, trying to frame some good things to share with you while I'm gone! (Do not worry about cooking kept me sane!) So- I write posts for two weeks in the future, I do not have many anecdotes or jokes. But I have a beautiful white nectarine cake that was so simple to make and so delicious with a cup of coffee!
I did not know until recently that nectarines came a white variety. They taste just as good as normal, with white fruit hidden inside.
This is the first time I've ever made a cake. It is really very simple. Basically just a round pie crust, filled with ripe fruit.
The corners are folded and butter pats and a pinch of sugar added to make it even more delicious.
After a bit of cooking, the fruit is sweet and bubbly and the crust is flaky and golden. Perfect. Yum.
- crust:
- 1 unbleached cup all purpose flour
- ½ teaspoons of sugar
- ⅛ teaspoon salt coffee
- 6 tablespoons (3/4 stick or 3 ounces) unsalted butter, chilled, cut into pieces ½ inch
- fill
- 3 nectarines white (or regular) cut into thin slices
- ½ cinnamon teaspoon
- ¼ ground c giner
- ⅛ ground c nutmeg
- 3 tablespoons turbinado sugar
- 2 tablespoons unsalted butter, cut
- Combine flour, sugar and salt in a large mixing bowl. Cut into six tablespoons of butter with a pastry blender or two knives, mix until the dough is crumbly without more pieces of peas.
- Pour four tablespoons of ice water over the mixture and use a rubber spatula to pull the whole mixture. Gather the dough into a mound (or in the bowl or on a counter) and knead gently together for just a few seconds. If it does not come together, add ice water, a tablespoon at a time, until it does.
- Wrap dough into a flat disk in plastic and refrigerate for at least 30 minutes prior to deployment.
- When you are ready to roll the dough, let it soften slightly at room temperature so that it is malleable but still cold. On a lightly floured surface, roll the disc into a circle about 14 inches ⅛ inch thick. Transfer dough to a baking sheet lined with parchment paper and refrigerate for another half hour before using.
- When ready to assemble, toss the sliced nectarines with spices and toss gently until well-coated.
- Arrange them on the crust, leaving a good 2-inch border around the outside edge. Sprinkle the fruit with 2 tablespoons sugar. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit. Brush dough with 2 tablespoons of water and coffee sprinkle with remaining soup spoon of sugar.
- Bake at 375 (F) for 35-40 minutes or until crust is golden brown and the fruit is bubbly.