Brown Sugar Pecan Cake with Caramelized Nectarines
Makes: 10 to 12 servings
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅔ cup toasted pecan halves, chopped
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
  • 2 cups firmly packed light brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
Caramelized Nectarines:
  • 2 pounds ripe but firm nectarines, pitted, stoned, and thinly sliced (about 10 medium fruit to yield 6 cups sliced)
  • ⅔ cup firmly packed light brown sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1½ cups sour cream
  • ⅓ cup sugar
  1. Position rack in center of oven. Preheat oven to 350°F degrees F. Coat the inside of a 10-cup ring or Bundt pan, such as the Nordic Ware Bundt Squared Pan, thoroughly with baking spray (that contains fat and flour). Make sure to coat every nook and cranny.
  2. Whisk together the flour, baking powder and salt to aerate and combine; whisk in nuts and set aside.
  3. In a large bowl, cream the butter with an electric mixer until very light and creamy. Add the sugar and continue to beat until light and fluffy, about 3 minutes. Beat in ginger and vanilla. Beat in eggs one at a time, allowing each to become incorporated before adding the next. Lightly beat in flour mixture just until incorporated. Scrape into prepared pan. Smooth top with a small offset spatula then tap bottom of pan firmly on counter to dislodge any large air bubbles.
  4. Bake for about 50 to 55 minutes or until golden brown and a toothpick inserted into the center of the cake comes out with a few moist crumbs clinging. Let cool in pan for 10 to 15 minutes, then turn out onto a wire rack and cool completely. Cake is ready to serve or plate with fruit topping and cream topping as described below. Cake (without fruit or topping) may be stored under a cake dome at room temperature for up to 3 days.
  5. While the cake is baking make the fruit and topping: For the Fruit: Combine the nectarines, brown sugar, and lemon juice in a large sauté pan over medium heat. Cook, stirring occasionally, until the nectarines give off juice and the sugar dissolves. Continue to cook, tossing frequently, for about 10 minutes, or until the fruit softens and the juices begin to caramelize. If there is a lot of juice, remove the fruit and reduce the juice to a thick syrup. Re-combine the fruit and syrup if necessary. The filling may be held at room temperature for 2 hours.
  6. For the Topping: Gently whisk together the sour cream and sugar in a small bowl until smooth, but not too loose. Let sit for 5 minutes to dissolve the sugar. Topping can be made a day ahead and refrigerated in an airtight container. Whisk together gently if it separates.
Recipe by Bakepedia at