Almond & Nectarine Cake
Prep ~ 20 mins Bake 30-40 mins
A soft & sweet cake with a hint of almond flavor, topped with nectarines and pecans. And of course there are so many customization options as well!
85g butter (softened)
2 large eggs
3/4 cup milk (df milk works!)
1 tsp almond extract
200g white sugar
120g all-purpose flour
57g whole wheat flour
2 tsp baking powder
1/2 tsp salt
Nuts such as pecans, walnuts, hazelnuts, etc. (optional)
Preheat the oven to 350°F and prep your cake form by lightly greasing.
Place the butter and sugar in a mixing bowl and beat together until the mixture lightens in color and looks creamy. While continuing to beat the mixture, slowly add 1 egg at a time.
Gently incorporate the almond extract and milk, being careful not to over mix.
Weight out the flours, baking powder, and salt and lightly whisk them together. Then slowly mix the dry ingredients into the wets using a rubber spatula. Mix for about 30 seconds and then transfer the cake batter into the form. Decorate the top of the cake with nectarine slices & nuts.
Bake in the center of the oven for about 15-25 minutes.
The cake is done when it is a rich tan color around the edges and just beginning to pull away from the edge of the pan (and a toothpick will come out clean).
Remove the cake from the oven and allow it to cool for 5-10 minutes, then turn it out onto a rack to cool completely.
Bom apetite ♡