The end of summer has an interesting way of creeping up on us. If we have to let go of 80º weather, let’s at least hanging on to local corn, tomatoes, and fresh stone fruit for as long as we can.
After a recent visit to Cape Cod, we headed over to a local orchard and picked some fresh nectarines. I made a delicious pistachio and almond cake and topped it with nectarines in a brown sugar sauce. This is one cake you definitely want to try. It has the colors of fall but makes use of late summer fruit.
With every bite, think about the Cape Cod National Sea Shore, fresh salty beach air, and riding your bike through salt marshes on the Cape Cod Rail Trail.
Think about hydrangeas and walks on the beach.
Most of all, enjoy the moment…and enjoy the cake too!
Pistachio Almond Cake with Brown Sugar Nectarines
Cool completely. Remove from pan. Top with Brown Sugar Nectarines.
Brown Sugar Nectarines
3 tbs unsalted butter, slightly softened
1/4 c dark brown sugar
1 tbs. sugar
3 nectarines, sliced
Heat butter in a teflon saucepan on medium high. Add sugars and stir while the mixture gets bubbly. Once the sugar begins to melt, add sliced nectarines. Cook on medium high for 1 minute and low for one minute. Spoon nectarines in sauce over cake slices.
This recipe makes enough brown sugar nectarines for 2-3 people. Double recipe if serving more.