I love fruit. I love cake. I do not love pieces of fruit in my cake. Just not a fan, and I'll usually pass if I see chunks of anything other than chocolate or nuts in my slice of cake.
I bought a basket of Ontario nectarines and we did not get through them before they became a little too ripe for just eating. I wanted to bake something with them, but I did not want to do the usual crumble - I wanted cake. What to do? I decided to try something I'd never done before and see if it worked - puree the nectarines and use that in place of the liquid I would normally use.
The result was a wonderfully dense, delicious cake. The picture you see here is actually the cake I made the next day - the first one did not last 24 hours. I had only 2 nectarines left, so I added some mixed berries to this one and drizzled some caramel sauce (from a previous post) on top.
Makes one bundt cake
3/4 cup sugar
1-1/2 cup pureed fruit (you can use peeled peaches, nectarines, berries or any combination)
2 cups all purpose flour
2 tsp baking powder
6 tbsp melted butter
1 tbsp lemon juice
1. Pre-heat oven to 350 degrees.
2. In a large bowl, beat together sugar and eggs.
3. Stir in the puree.
4. Add flour, salt and baking powder, stir to combine.
5. Finally, stir in the lemon juice and butter. Combine well.
6. Pour into your pre-greased pan and bake for about 45-50 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean - it's done. Remove from oven and let cool in pan for about a 1/2 hour, then remove and allow to cool further on a rack.
You can serve this all by it's lonesome or with caramel sauce drizzled over it, with whipped cream or ice cream. It's not very sweet and pairs well with cold treats.
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