Sunday, April 21, 2013
SRC: Nectarine and Blueberry Cake
It's Secret Recipe Club time once again. And like every other month, I was assigned the BEST blog! Cookin' with Moxie is written by Jamie. She is an Italian girl living in Boston and loves to be surrounded by food, family and friends. She has such a fun personality and really lets it show through her writing. Her excitement about her recipes shows too. I had a really hard time deciding what to post today partly because Jamie is so passionate about her recipes and life in general.
I actually made several recipes this month and they were all big hits with my family. And at my house, that's saying a lot because no matter how hard I try to make my kiddos not be picky, they still are. And if you ever hear me saying they aren't, then I'm lying. So it was a real treat for my entire family to find a blog full of such great recipes. I tried the Meatloaf with Creamy Onion Gravy, and the Lemony Cucumber Salad both of which were delicious. And still on my "must try" list are Chocolate Chip Pretzel Bars and Avocado Fries with Cilantro Citrus Dipping Sauce (goodness that sounds good, and avocados are on sale this week!).
For this month's SRC, I made Nectarine and Blueberry Cake. I have been so anxious for spring and summer to finally get here it's ridiculous. And I've been looking for lighter more summery (is that even a word?) recipes. This cake really fit that bill. Now I realize there isn't a decent nectarine to be found anywhere in the northern hemisphere right now, and we won't even talk about the state of fresh blueberries from the grocery store. So I had to resort to frozen fruit. Which actually turned out really well. I can only imagine how much better this will be in July or August when fresh fruit is available.
This cake doesn't have much in the way of spices, but that is totally okay. The flavor of even frozen fruit really shined. Then add the cream cheese frosting and it was amazing. Thank you Jamie for your awesome blog! I had such a great time snooping around and I'm your newest follower.
Nectarine and Blueberry Cake
Serves about 12
1 cup butter, softened
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 large nectarines, coarsely chopped (You can use frozen fruit. Only thaw partially before chopping and mixing into the batter)
2 cups fresh blueberries (You can use frozen berries, do not thaw before adding to batter.)
Garnishes: sliced nectarines, fresh blueberries, lemon rind
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until the yolk disappears. Add vanilla, beating just until blended.
Sift together flour, baking powder, and salt. Gradually add flour mixture to butter mixture; beat batter at low speed just until blended. Gently fold in nectarines and blueberries. Pour batter into a greased and floured 9 x 13 inch baking pan.
Bake at 350° for 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool completely.
Spread or pipe the Cream Cheese Frosting evenly on top of cake. Garnish, if desired.
Cream Cheese Frosting
1/2 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
4-5 cups powdered sugar 3 tablespoons milk
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, alternately with milk, beginning and ending with powdered sugar. Beat at low speed until blended after each addition. Stir in grated lemon rind and vanilla.