nectarine cake with cinnamon-nut topping

dah lama tercari2 buah nectarine ni
bulan puasa hari tu cik abe ada beli kat pasar haram korea
tapi dia pun tak tau buah apa
cik adik dengan pandai2nya meneka: peach kot ni?
sedap bangat! manis & rangup..
sabtu lepas terjumpa kat MBG wangsawalk..
baru kutahu.. loh.. kok ini namanya nectarine! :p
apalagi.. terus sambar 4biji RM10

sumber

tapi tekak ni tak berapa sedap. perit & pahit ja..
hidung pulak tersumbat rapat.. cuma bernafas melalui satu serombong..
memanglah kurang perasaan dalam menikmati makanan
tapi buat jugak sebab dah lama kepingin nak rasa kek ni
sudahnya.. satu slice pun tak boleh nak habis :(

tekstur buah yg rangup jadi lembik.. nyaman ja kat tekak yg perit ni..

tapi terlebih bakar.. rangup bangat! susah tekak yang perit nak telan. huhuhu..

sumber: cake keepers cake by lauren chattman
(memang tak rugi beli buku ni! kek simple ja tp best!)

 For The Topping :

• 1 cup plus 1 tablespoon sugar <-- i put 1/4cup brown sugar <-- hasilnya kek hitam!
• 1/2 teaspoon ground cinnamon
• 1/3 cup walnuts or pecans, finely chopped

For The Cake :

• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar <-- saya guna 3/4cwn
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 5 medium ripe nectarines, halved, pitted and peeled <-- saya guna 3 biji dan belah 4

Make the Topping:

1. Preheat the oven to 375F. Grease the inside of a 10-inch round springform pan.
2. Combine sugar, cinnamon, and the nuts in a small bowl. Set aside.

 Make The Cake :

1. Combine the flour, baking powder and salt in a medium mixing bowl.
2. Combine the sugar and butter in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on low, add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.
3. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Arrange the nectarines, cut side down, on top of the batter. Sprinkle with the topping. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges, and serve.
4. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.