SKILLET NECTARINE CAKE ACTIVE: 30 min l TOTAL: 1 hr 10 min l SERVES: 8
FOR THE NECTARINES
1½ 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
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅔ cup plus 1 tablespoon granulated sugar
1 large egg, at room temperature
¼ teaspoon pure almond extract
½ cup buttermilk
1 cup cold crème fraîche
- 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 ̊ to 400 ̊). 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
⅔ 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 crème fraîche 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.
saturday
june 1342 FOOD NETWORK MAGAZINE ●JUNE 2020
fun
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Cake on tho Grill