Holding On To Summer: A Nectarine Cake
The weather just snapped today and I wished I had some of this nectarine cake on hand! In the morning, gorgeous and mild with sunshine, and in the afternoon, gray and a bit of a chill in the air. I went for a walk and immediately noticed the changing leaves. How did it happen so quickly! This weekend was all about sun, long dresses and sandals and now- well it looks like we are full-on heading into Autumn! I must say though, I’m kinda looking forward to walks in the Chateau gardens watching the leaves change from greens to yellows and bright oranges. It’s one of my favorite seasons in France- oh but I say that about all of them 😀
A deliciousssss recipe for you for my fellow comrades that are holding on to those last rays of summer, and for those where it’s still hot (here’s looking at you Texas with your week of forecasted 90 DEGREE weather!!). A cake celebrating the last of the summer produce nectarines (peaches would work too!) with a spiced cake with fruit pieces, and in between the layers, a nectarine lemon curd, and a goat cheese frosting with raspberry jam… ohhhhh baby is it good!!!
Last Days Of Summer Cake
A beautiful cake perfect for the last of the summer produce. Interchange the nectarines with peaches, or use a mixture of both! This recipe makes enough to serve 10-12 people and keeps for several days in the fridge, just warm it to room temperature before eating for the best taste.
There are a lot of elements in this cake. To make it easier on yourself, I'd recommend making the cake in advance (the layers can be wrapped in plastic wrap and then placed in a freezer bag and frozen until you're to assemble). The curd can be made several days in advance as well.
- 400 g AP or cake flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cardamum
- 335 g unsalted butter (cubed, room temp)
- 430 g granulated sugar
- 1/2 tsp vanilla
- 235 ml whole milk
- 8 egg whites (275g)
- 100 g nectarine/peach pieces (or a combo of both)
- 50 g granulated sugar
- 1 egg
- 20 ml lemon juice
- 25 g nectarine or peach puree (or a combo of both)
- 125 g unsalted butter (cubed, room temp)
Goat Cheese Frosting
- 50 g fresh goat cheese
- 50 g unsalted butter (room temp)
- 175 g powdered sugar
- raspberry jam
- 140 g unsalted butter (cubed/room temp)
- 380 g powdered sugar
- 1 tbsp milk or cream (might need a touch more)
The Spice Cake
- Start by creaming the butter and sugar in an electric mixing bowl with the paddle attachment. The mixture will lighten in color and look nice and fluffy. Mix in the vanilla.
- In a bowl, whisk together the dry ingredients (flour, salt, baking powder, and the spices).
- Alternate adding the dry ingredients and milk to the butter/cream mixture.
- In a separate bowl, whip the egg whites to stiff peak and then by hand fold them into the batter. This is easiest done by adding it in thirds.
- Pour into 3 greased 8" cake pans (grease with either baking spray or butter/flour).
- Bake 30 minutes until a toothpick inserted in the middle comes out clean and the cake springs back to touch.
The Nectarine Lemon Curd
- In a medium saucepan, whisk together all the ingredients EXCEPT the butter.
- Set the butter in a separate large bowl and place a sieve on top.
- Heat the ingredients in the saucepan over medium-low heat, whisking constantly until the mixture boils. Then carefully pour through the sieve into the butter in the bowl you have set aside.
- Use a spatula to push the curd through the sieve (remember to scrape the underside!). Then set aside the sieve, and whisk together the hot mixture with the butter in the bowl until all of the butter has melted.
- Cover with plastic wrap touching the surface of the curd and chill in the refrigerator until firm.*Both the cake and curd can be made in advance. When you are ready to assemble the cake, make the goat cheese frosting and vanilla buttercream.
The Goat Cheese Frosting
- In a mixture bowl with the whisk or paddle attachment, cream together the butter and goat cheese. Next slowly add the powdered sugar until the mixture comes together. Set Aside.
The Vanilla Buttercream
- In a mixer bowl, beat the butter until it resembles mayo. Then slowly add the powdered sugar, finishing with the vanilla and milk. Add a touch more milk (1/2 tsp at a time) if needed to come to the desired icing texture.
- Level off the cakes and then start putting the cake together.
- For each layer, start by piping a circle of buttercream on top of the layer, around the edge. This will act as a dam keeping the more loose fillings from escaping!
- For one of the layers, after doing the ring of buttercream, start by spooning in an even layer of raspberry jam (just a couple millimeters thick). Then top with the goat cheese frosting and a cake layer.
- For the other layer, don't forget the ring of buttercream, then fill with the curd. YUM!
- After stacking, allow the cake to chill for at least 30 minutes. Then ice the outside with the remaining vanilla buttercream.
- This cake should be kept chilled and then brought to room temperature before serving. ENJOY!
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