Nectarine Amaretto Crumble Cake
I actually made this cake several weeks ago, while I was still in Ireland. It was silage time and my kitchen had gone from “fully stocked” to “running on empty” in a matter of days. When you consider how long the silage took to complete (about three days) and how many farmers it took to complete the job (about 6-8), I’m not sure why I thought I’d have enough food to feed the guys for tea, lunch and supper every day. Next year I’ll be better prepared.
This cake was one of the final, desperate attempts to make my larder stretch a bit further. The cake part is cheap and uncomplicated to prepare – it’s stuff you have in your cupboard and fridge all the time – the nectarines were in season at the time (in Ireland) and I had just gotten a bowlful from Peter’s in Templemore. And I had bags and bags of ground almond in my cupboard that I, with my baby brain, kept purchasing at the grocery store thinking I was all out.
Nectarines and amaretto (or just almonds) go together like blueberries and maple syrup (that is, perfectly). The flavours just complement each other. If you have a bit of amaretto to splash in the cake batter, awesome. If not, good ol’ vanilla will suffice. It’s a great coffee cake and makes a fab summer dessert with a dollop of fresh whipped cream.
Nectarine Amaretto Crumble Cake
For the cake:
2 eggs, room temperature if possible
1 cup granulated sugar
A splash of amaretto, or 2 tsp vanilla essence
1 cup cake flour, sifted
1 tsp baking powder
1/2 tsp sea salt
1/2 cup milk
3 Tbsp butter
3-4 ripe peaches, peeled and roughly chopped
For the crumble:
1/4 cup cold butter
1/2 cup ground almonds
1/2 cup granulated sugar
- Preheat your oven to 375 degrees (190 degrees Celsius, no fan). Line a spring form pan with parchment or butter and flour generously. Set aside.
- In your stand mixer or using a hand mixer, beat the eggs, sugar and amaretto or vanilla until you reach the ribbon stage (very pale yellow in colour; doubled in volume). Sift the dry ingredients into the egg mixture and mix until just barely combined.
- Heat the milk and butter in a small saucepan until the milk boils. Immediately take it off the heat, add it into the batter and mix on high for 20 seconds until everything is nicely combined. Use a spatula to scrape down the side and fold the batter a few times to make sure everything is incorporated.
- Fold the chopped peaches into the batter and pour the batter into the prepared pan.
- In a separate bowl, use your hands to combine and crumble the butter, ground almonds and sugar. When the mixture is coarse and crumbly, sprinkle over the top of the cake.
- Bake the cake until a toothpick inserted into the center comes out clean, about 40 minutes (it may take longer so keep an eye on it!).
- Cool in the pan for 15 minutes before transferring to a cooling rack. Serve warm or at room temperature. It will keep for 3-4 days if covered.
* For extra crunch, add some chopped or slivered almonds into the crumble – I didn’t have any this time but will add them the next time for sure.* Make this cake gluten-free by substituting the hot milk sponge with an almond sponge (recipe here).