Lemon Fig Cake with Nectarine
This fig and nectarine cake is a special way to celebrate the very last of summer. Juicy fruit with a simple batter makes for one delectable dessert.
Servings: 8
Ingredients
- 3 tablespoons dry bread crumbs for dusting the pan
- 1 1/2 cups granulated sugar
- 3 large eggs
- 8 tablespoons unsalted butter melted and cooled, plus more butter for the pan
- 1/2 teaspoon pure vanilla extract
- 3 lemons
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 1 nectarine cut into thin slices
- 4 to 5 fresh figs cut into fourths
- Powdered sugar for finishing
Instructions
- Preheat the oven to 350°F. Butter a 9-inch springform pan and coat with bread crumbs.
- In the bowl of a stand mixer, or using a handheld mixer, beat the granulated sugar and eggs at high speed until creamy, 2 minutes. Beat in the melted butter and vanilla.
- Zest the lemons to yield 1 tablespoon zest and beat into the batter. Juice the lemons to yield 1/3 cup juice and remove seeds.
- Mix together flour and salt. At low speed, alternately beat in the flour and lemon juice until incorporated.
- Pour the batter into the prepared pan and smooth the surface. Gently press in the nectarine slices and figs. Bake the cake on middle rack for 55-60 minutes, until a cake tester inserted in the center comes out clean with a few moist crumbs attached. You will notice the edges getting dark.
- Transfer the cake to a rack to cool 10 minutes. Run a thin knife around the edge and remove from springform pan to cool completely. Dust the cake with powdered sugar to serve.
