Nectarine Golden Raisin Cake

With Pureed Nectarine Buttercream Frosting

Makes 1, 10 inch round cake / Serves 8


1 ½ C all-purpose flour
2 t baking powder
½ t cinnamon
¼ brown sugar
¼ C white sugar
½ t kosher salt
1 egg, beaten
3 T butter melted plus more for greasing
2 t vanilla extract
3/4 C less 1 T milk or heavy cream
Zest from one orange
2 T fresh squeezed orange juice
Heaping 1/3 C golden raisins
1 C peeled and diced ripe Nectarine


  • Butter the bottom of a 10 inch round metal cake pan.
  • Mix the flour, baking powder, cinnamon, brown sugar, white sugar and kosher salt in one bowl, stir with fork to incorporate.
  • In another bowl combine the beaten egg, milk, vanilla, orange zest, orange juice and melted butter that has cooled a bit. Pour the wet into the dry and stir just until incorporated. Gently fold in the nectarines and raisins until blended. Pour into prepared cake pan.
  • Bake in a 350 degree Fahrenheit oven for 35 minutes. Done when edges begin to pull from sides and the cake is browned. Let cool for about 15 minutes, invert onto a cooling rack to finish cooling completely. Frost the cooled cake. Can be done the day before. Does not need refrigeration for just 1 overnight, however you should refrigerate the leftovers after serving for up to 2 days.

  • 1 nectarine, peeled and pureed smooth. ½ C of salted butter, 1 t kosher salt, ½ t cinnamon, ½ t vanilla and about 3 C of powdered sugar, or what is needed for spreading consistency. Use an electric mixer to combine all ingredients, starting by creaming the butter, vanilla, salt and puree, then adding the powdered sugar a little at a time, for best results.

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