Poached Nectarine And Ginger Cakes Recipe

Name: Poached Nectarine And Ginger Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp (1 stick) butter, softened; 1 cup firmly packed brown sugar; 3 None eggs; 1/3 cup sour cream; 1 cup flour; 1/4 cup self-rising flour; 2 tsp ground ginger; 1/4 tsp ground cloves; 1 tbsp demerara sugar; 6 None nectarines; 1 cup granulated sugar; 2 cups dry white wine; 1 None cinnamon stick; 2 None star anise

Servings: persons

8 tbsp (1 stick) butter, softened
1 cup firmly packed brown sugar
3 None eggs
1/3 cup sour cream
1 cup flour
1/4 cup self-rising flour
2 tsp ground ginger
1/4 tsp ground cloves
1 tbsp demerara sugar
6 None nectarines
1 cup granulated sugar
2 cups dry white wine
1 None cinnamon stick
2 None star anise

1
For the poached nectarines, slice nectarine cheeks from each side of the pit. Discard the pits and remaining attached flesh. Stir the granulated sugar, wine, 2 cups water, cinnamon and star anise in a medium saucepan on high heat, without boiling, until the sugar dissolves. Bring to a boil. Add the nectarines; cover them with a small plate to keep nectarines submerged. Reduce the heat to low; simmer for 5 mins or until the nectarines are just tender. Remove the nectarines from the syrup. When cool enough to handle, peel away the skins. Cool completely.
2
Preheat the oven to 325u00b0F. Line a 12-cup muffin pan with paper liners.
3
Beat the butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time, until combined. Stir in sour cream and sifted flours and spices. Spoon into muffin cups.
4
Working quickly, place the nectarine halves, cut-side down, on the batter. Using your fingers, push the nectarines down slightly into the batter. Sprinkle with demerara sugar.
5
Bake for 30 mins or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.

964

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, softened, 1 cup firmly packed brown sugar, 3 None eggs, 1/3 cup sour cream, and more.

Yes, Poached Nectarine And Ginger Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Poached Nectarine And Ginger Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions