by Donna Hay
from Entertaining
(Whitecap Books, 1999)
Makes 8
These are perfect partners for a morning cup of coffee or an afternoon latte. Of course, who could resist tucking into them as an elegant finish to a splendid meal?—Donna Hay
For this recipe, you’ll need eight 3-inch cake pans or a muffin tin with large wells. Also, don’t wait until nectarines are in season to enjoy this treat. We’ve substituted apricots and peaches. At one time or another, we’ve probably reached for just about every ripe fruit that will hold up to a spin in the oven.—David Leite
convert Ingredients
4 ounces unsalted butter, chopped
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 1/3 cups all-purpose flour, sifted
1 1/2 teaspoons baking powder
1 cup sour cream
1/3 cup ground almonds
3 to 4 nectarines, sliced
1 tablespoon Demerara, Turbinado, or any other raw sugar
Directions
1. Place the butter, sugar, and vanilla in the bowl of an electric mixer, and beat until light and creamy. Add the eggs, one at a time, and beat well.
2. Sift the flour and baking powder over the butter mixture and fold through with sour cream and almonds.
3. Spoon the mixture into 8 greased and floured small (3-inch) round cake tins or large muffin tins. Top with nectarine slices and sprinkle with Demerara sugar.
4. Bake in a preheated 350°F (175°C) oven for 20 to 25 minutes or until cooked when tested with a skewer. Remove cakes from tins and serve warm with coffee.
Recipe © 1999 Whitecap Books. All rights reserved.
