Skillet Nectarine Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 317
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 28
- Protein
- 4
- Cholesterol
- 61
- Sodium
- 188
- Total: 1 hr 10 min
- Active: 30 min
Ingredients
For the Nectarines:
1 1/2 pounds small nectarines (3 or 4), halved and pitted
1 tablespoon unsalted butter, melted
1 tablespoon packed light brown sugar
For the Cake:
5 tablespoons unsalted butter, at room temperature, plus more for the skillet
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup plus 1 tablespoon granulated sugar
1 large egg, at room temperature
1/4 teaspoon pure almond extract
1/2 cup buttermilk
1 cup cold creme fraiche
Directions
- Preheat a grill to medium high and prepare for indirect cooking: For a gas grill, turn off one or two of the center burners. On a charcoal grill, bank the coals to the sides, leaving the center open. Grill the nectarines: Toss the nectarines with the melted butter and brown sugar in a medium bowl. Grill over direct heat until well marked, 2 to 3 minutes per side. Remove to a bowl.
- Cover the grill and reduce the heat to medium or medium low (the temperature should be 350˚ F to 400˚ F). Prepare the cake: Butter a 10-inch cast-iron skillet. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and 2/3 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and almond extract until well combined. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the buttermilk.
- Spread the batter in the prepared skillet. Arrange the nectarines on top, cut-side up. Place the skillet over indirect heat, cover the grill and cook, rotating the skillet halfway through, until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool slightly.
- Beat the creme fraiche and the remaining 1 tablespoon granulated sugar in a medium bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Serve with the cake.