Nectarine Buckle
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| Serves | 8 |
| Prep time | 1 hour |
| Cook time | 50 minutes |
| Total time | 1 hour, 50 minutes |
| Meal type | Breakfast, Dessert |
Ingredients
- 4 Large nectarines or peaches (skinned and sliced thin)
- 1 cup pecans (toasted and chopped)
- zest of one lemon
- 1 teaspoon freshly grated ginger
- 1 stick butter (at room temperature)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 3 Large eggs (at room temperature)
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1 1/4 cup flour (all purpose)
- 1/4 teaspoon baking powder
Note
- To remove skins from nectarines bring a pot of water to a boil.
- Make an X in the bottom of each piece of fruit
- Put fruit into boiling water for 40 seconds
- Remove fruit to an ice bath
- Skins should pull away easily with a paring knife
Directions
| Step 1 | |
 Preheat oven to 375F (350 if using convection) While oven is preheating toast pecans for 8-10 minutes, until fragrant, Do not brown. Butter a deep 9" spring-form, or cake pan, and line bottom with parchment, butter that as well. | |
| Step 2 | |
 Mix sliced fruit with the lemon zest and grated ginger. Add 1 tsp of the measured sugar to the fruit Add 1 tsp of the measured sugar to the chopped pecans | |
| Step 3 | |
 In an stand mixer beat butter and sugars together until fluffy Add eggs one at a time, waiting until each one is incorporated before adding the next one. Add vanilla with the last egg. | |
| Step 4 | |
| In another bowl combine the flour, baking powder, salt and whisk together. Add dry ingredients to egg mixture and mix until combined. Batter will be thick. | |
| Step 5 | |
 Spread batter evenly in cake pan, top with fruit, then top that with pecans. Bake 45-50 minutes, until a toothpick comes out clean. Run a knife around the edge Let cool, and serve in wedges. | |