I like making this type of cake with whatever fruits that I have in the fridge. It can be berries or stone fruits. I was clearing up my fruits compartment before my trip to New York and found a few nectarines. They don't look too good for eating and I can’t bear to throw them out either. So I just chop them up and put it in the cake.
This cake like cobbler with crumbly streusel topping and nestled in the cake can be any type of fruits of your choice. Cake like this is called buckles because as the cake bakes, it “buckles” around the fruit. The sweetness of the nectarines under-layer of buttery cake gives a harmonious nod to the cinnamon crunchy crumble topping. Enjoy!!
1/2 cup/113 gram unsalted butter – room temperature
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
2 large eggs
1 tsp pure vanilla
1/3 cup whole milk
1 1/2 pounds nectarines, halved, pitted and cut into small chunks
Ingredients for Streusel
3 tbsp butter – room temperature
1/4 cup light brown sugar
1/3 cup flour
1/4 teaspoon cinnamon
Pinch of salt
1. Pre-heat oven to 350 degree F. Line and lightly greased an 8" x 8" square baking pan with parchment paper, overhang on both side (for easy removing your cake later)
2. To make the streusel, combined brown sugar, flour, cinnamon and salt. Mix well. Rub in the butter with your fingertips until fine and crumbs form. Set it aside.
3. To make the cake - Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Combine the flour, salt and baking powder and mix well. Add it into the batter in 3 batches alternating with the milk. Mix until just combined.
4. Spoon the mixture onto prepared pan, scattered the chopped nectarines on top of the batter and follow by the streusel. Bake until top is golden brown and tester inserted into center comes out clean, about 40 to 45 minutes. Let the cake in cool the pan for 10 minutes before removing it to a cooling rack.