Nectarine Brown Butter Buckle
Blog Entry: Friday 06 Aug 2010
The smitten kitchen blog is teeming with delicious ways to use your favourite ingredient – butter. Try your hand at this Nectarine Brown Butter Buckle and don’t forget to let us know how it turns out!
Ingredients
170g unsalted butter, plus additional for greasing pan
190g all purpose flour
2 tsp baking powder
3/4 tsp salt
Pinch of allspice
200g sugar
2 large eggs
2/3 cup whole milk or buttermilk
4 cups nectarines, halved, pitted and cut into 1/2-inch thick wedges
1 tbsp lemon juice
For the Streusel:
Reserved butter from cake (above)
100g sugar
64g all purpose flour
1/4 tsp cinnamon
Pinch of salt
Method
1. Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently. Set aside and let cool.
2. Preheat oven to 350°F. Line the bottom of a 10-inch round cake pan with parchment paper and butter the paper and rest of the pan generously.
3. Whisk flour, baking powder, salt and allspice in medium bowl to blend. In a large bowl, whisk together 1/2 cup cooled browned butter (set aside remaining 1/4 cup for topping), sugar and then eggs, one at a time. Stir in milk or buttermilk.
4. Stir dry ingredients into this wet mixture; mix until just combined and spread batter in prepared pan. Toss nectarine wedges with lemon juice and arrange them in a single layer on top of the batter.
5. Stir remaining brown butter, sugar, flour, cinnamon and salt together until large crumbs form. Sprinkle the nectarine-topped batter with crumbs. Bake until top is golden brown and tester inserted into center comes out with moist crumbs, about 40 to 45 minutes. Let cool in pan for 5 minutes before flipping out onto a cooling rack.
Find more delicious recipes and ideas at smittenkitchen.com
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