Phew! That name is a mouthful!
When this recipe came before my eyes, I knew I had to make it. I was lucky enough to acquire some Rock Hill Farms Single Barrel Bourbon, which turned out to be the perfect pairing with the peaches (I chose peaches because they are by far, my most favourite fruit). The great thing about this cake is that it is very versatile; any stone fruit will do. Did I mention there is a vanilla bean caramel drizzle to top it all off?! Sadly, this drool- worthy recipe was not created by me. You can find the original recipe at Keep It Sweet Desserts.
In baking, I highly recommend you weigh your ingredients. Most baking failures are due to incorrect measurements. Flour is a prime example. If you use the regular scoop-and-level method, you are likely going to end up with too much flour in your cake, resulting in a not-so-fluffy dessert. Flour will compact into the scoop, making it difficult to be accurate when measuring by volume. 130g (1 cup) of all- purpose flour will always be 130g. I bought an el- cheapo Starfrit digital scale for about $20 and it does the job nicely.
For the nectarines:
60 milliliters (¼ cup) bourbon
1 whole vanilla bean (Madagascar bourbon beans if you have them!)
14g (1 tablespoon) unsalted butter at room temperature
14g (1 tablespoon) granulated sugar
680g (~5) ripe but still firm nectarines (567g (4 cups) chopped; peeling optional)
For the cake:
395g (~3 cups) all-purpose flour
3g (1/2 tablespoon) ground cinnamon
2g (1 teaspoon) nutmeg
5g (1 teaspoon) baking soda
5g (1 teaspoon) salt
227g (1 cup) unsalted butter melted and cooled
80 milliliters (1/3 cup) vegetable oil
235g (~1 cup tightly packed light brown sugar)
105g (~1/2 cup) granulated sugar
150g (~3 large) whole eggs at room temperature
15 milliliters (1 tablespoon) vanilla extract
Preheat oven to 350 degrees.
Grease and flour a 12 or 14 cup bundt pan; set aside.
Pour the bourbon into a large skillet and cook over medium-high heat; bring to a boil for one minute; reduce the heat to medium; add the inside of vanilla bean (do not discard pod), butter and sugar; cook and stir until butter is melted and sugar is dissolved.
Add pod from vanilla bean and nectarine; let cook for 5-6 minutes, stirring occasionally until nectarines are softened and most of liquid has evaporated.
Remove from heat and set aside; discard vanilla bean pod.
In a medium sized bowl, whisk together the flour, cinnamon, baking soda and salt; set aside.
In the large mixing bowl of an electric mixer beat together the butter, oil, sugars and eggs for 3 minutes on low to medium speed; add vanilla extract and mix until combined.
Scrape sides of the bowl with a spatula and carefully add the dry ingredients while mixer is on low speed just until combined.
Remove bowl from mixer and fold in the cooked nectarines; do not overmix.
Pour batter into prepared bundt pan and bake for 44-48 minutes, or until cake is lightly browned and a knife inserted into the cake comes out clean.
Allow to cool for 15 minutes before inverting onto a cooling rack; set aside to cool while preparing caramel.
Vanilla Bean Caramel Sauce
160g (~3/4 cup) granulated sugar
½ vanilla bean (Madagascar bourbon if you have them!)
45 milliliters (3 tablespoons) water
120 milliliters (1/2 cup) heavy whipping cream
30 milliliters (2 tablespoons) milk, any type
2½g (1/2 teaspoon) sea salt
In a heavy duty saucepan, combine granulated sugar, seeds scraped from vanilla bean, and water.
Cook over medium-high heat, whisking constantly until sugar is dissolved.
Continue to cook for a few minutes until caramel reaches a deep amber (do not stir).
Remove from heat and immediately whisk in heavy cream.
Stir in milk and sea salt.
Drizzle liberally over apple cake or refrigerate until ready to serve.
Make ahead tip:
Caramel sauce can be made up to one week ahead of time. Heat it gently over the stove or in microwave just prior to pouring over cake and serving
Cake best enjoyed within 24 hours of baking
This recipe belongs to Keep It Sweet Desserts.