I wasn’t going to do Dorie this week. You know, the whole fruit thing. But yesterday was my mother’s birthday â€” and the first day of fall â€” so I figured that was a good enough reason to bake, even if there was fruit involved.
Unfortunately, I decided this after I had been to the farmers market on Saturday morning. Fortunately, I had bought nectarines. So I made Dimply Nectarine Cake. And it was good.
I made it Sunday night, because the recipe said the cake was moister the next day, and moist sounded good.
Because the nectarines were considerably larger than plums, I cut them into quarters rather than halves. Oh, and I left out the orange zest, because I didn’t have any oranges, and the cardomom, just because. Other than that, I made it as written.
Everyone really liked it. My mother and I had it plain, but it was apparently also good with ginger preserves (#1 Son):
and Greek yogurt (Husband):
and raspberry jelly (#2 Son, but no photo).
This was a good buffet-type cake: not too sweet, probably excellent with coffee. It wasn’t anything jaw-droppingly spectacular, but it’s an excellent recipe to have on hand when you need something a little unusual and not too labor-intensive.
If you’d like to try it yourself, Michelle will post the recipe over at Bake-En. And if you’d like to see the myriad variations that all the other TWD bakers come up with, check out the blog roll at Tuesdays With Dorie.