two layer nectarine bundt cake

Lately I have been unlucky with cakes. They turn out well, taste incredible but I am not lucky enough to produce a good shot. Somehow my photographic skills have decided to take the plane to Connecticut already. Well, I’ll be catching up with them in a week. In the meantime I managed to do a variation of the sunny peach streuselkuchen. Basically  the only variation is that I used nectarines instead of peaches, added some flaked almonds and managed to layer dough and nectarines neatly into a mini bundt form. But after all, it is a different cake.

Ingredients:
dough:

• 1.5 cups all-purpose flour
• 0.5 cups granulated sugar
• 0.5 tsp. baking powder
• 0.25 tsp. salt
• 0.5 cup (1 stick / 113g) unsalted butter, cold
• 1 egg, small, lightly beaten
• flaked almonds

filling:

• 3 cups diced nectarines (about 4 medium nectarines)
• 1 tbsp. lemon juice
• 0.25 cups all-purpose flour
• 0.5 cups granulated sugar
• 0.25 tsp. salt
• 0.5 tsp. ground cinnamon
• 0.25 tsp. ground nutmeg

Preheat the oven to 190°C (375°F) . Grease and flour a mini bundt form (this one should be about half the size of your normal bundt form).

In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Set aside. Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and again mix gently.

Now start to layer dough and filling into the bundt form. Pat one third of the dough into the prepared pan and press gently against the bottom of the form, so the dough is spread evenly. Distribute one half of the filling on the first layer of dough. Then add another third of the dough on top of the nectarine filling and only press very gently so that the crumbs come together. Add the second half of nectarine filling on top of the dough. Now just crumble the remaining dough on top of the nectarines. Sprinkle crumbles evenly with flaked almonds. Bake in the preheated oven for 45 minutes, or until the top and almonds are slightly brown. Cool completely before removing from the form. Otherwise the cake may break. Have at a rainy day to make the sun shine.

Source: adapted from here, which is adapted from browneyedbaker

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