This scrumptious little beauty combines two of our favorite things lately; cooking with stone fruit and sheet cake. The results were amazing!
The peaches and nectarines have been so good lately, I can't help but buy some every chance I get. This time I reached for the nectarines, but peaches would work in this just as well. I wanted to bring in some of the warm flavors of fall, but still highlight this late summer fruit. So, I tweaked the recipe for White Texas Sheet Cake to include the warmer flavors of brown sugar and a hint of cinnamon.
I wanted to make a sheet cake in the tradition of the Texas sheet cake. So, the batter was made on the stovetop. Just boil the butter and water and whisk in everything else.
Then I arranged thinly sliced nectarines tossed in cinnamon and corn starch all over the top.
This cake smelled so good as it baked. Once it was mostly cooled, I drizzled some brown butter glaze over the top. The rest is history!
Brown Sugar Nectarine Sheet Cake
3 nectarines, washed and thinly sliced (or cubed)
1 cup butter
1 cup water
1 cup sugar
1 cup brown sugar
2 eggs, beaten
1/2 cup plain yogurt (can sub sour cream)
2 cups flour
1 tsp almond extract
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt
1 recipe browned butter glaze
- Preheat the oven to 375 F and grease a 13x18x1" half sheet cake pan.
- In a bowl, toss nectarine slices/cubes with corn starch and cinnamon. Set aside.
- In a large saucepan over medium heat, bring buter and water to a boil. Remove from heat.
- Whisk in remaining ingredients until just combined. Spread in prepared pan.
- Arrange nectarines over cake batter.
- Bake for 25-30 minutes or until cake is done (the cake will bake darker than you are used to due to the brown sugar. Test the cake and don't go by color.)
- Cool most of the way and then drizzle with browned butter glaze
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