This morning we woke up just as the sun was rising, casting its pinkish glow over the Ottawa River and highlighting all the tops of the summer-green trees. What a beautiful way to start the day.
For breakfast, we ate cake.
Our amazing view of the Ottawa Valley and the shimmering water made me feel exuberant. Like the first time I woke up in the Grand Hotel in Florence walked out onto the balcony looking over the stunning Arno & the picturesque Tuscan City and felt such lively excitement.
Having that feeling again, made me want to indulge in a piece of nectarine cake rather than a bowl of oatmeal.
Our Little One squealed with delight!
Happy to munch on something so tasty that we made together.
“Yum-Yum, Mama”
Yum-yum, darling.
The nice thing about this afternoon tea cake (other than the fact that you can eat it for breakfast) is that its not sweet; it pleases with its subtle notes of cinnamon and maple and complements the seasonal nectarines perfectly.
Delicious.
Gluten-Free Nectarine Cake
Serves 8
1 cup brown rice flour
1/2 cup tapioca flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup salted butter (softened)
1/2 cup organic sugar
1 tsp vanilla extract
2 Tbsp Real Maple Syrup
2 eggs
1/2 cup light sour cream
3 firm nectarines
1 Tbsp lemon juice
powder sugar for dusting
Cake batter
Mix together flours, baking powder, baking soda, cinnamon.
In separate bowl, cream butter, sugar, vanilla and maple syrup.
Whisk 2 eggs in bowl and pour into wet mixture. Then add in sour cream.
Pour wet mixture into dry mixture, in segments. Pouring and stirring, until blended
into a spongey consistency.Topping
Cut nectarines into medium-fine slices. In a bowl, toss them in a bit of lemon juice
& some sugar (I only used 1 Tbsp of organic sugar, you may wish to use more for sweeter taste). Let sit for a few minutes to absorb lemon juice.
Assemble & BakePreheat oven to 350F
Lightly grease and dust with flour a 24 oz french corningware dish (or deep cake dish). Pour cake batter inside and spread with a spoon. If the mix sticks to the spoon, wet it with cold water.
Place nectarines in a circular design on top.
Bake with cover for 10 minutes. Remove cover and bake for 35-45 minutes.
Remove and test the center of the cake with a butter knife – make sure it comes out clean.
Dust with powdered sugar.
You can served it straight from the french corningware dish –
or remove (after 20 minutes of cooling) and place on serving plate.
Enjoy!
Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.
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As always great pics and looking awesome! 🙂
This delicious! I will save it in my favorite list for a future reference.
I will have to make this fabulous cake…and serve it for breakfast! Thanks for sharing and have a great weekend! 🙂
♡Thank you Tina, I had so much fun styling these photos..and eating cake!
♡Eftychia, so glad that you stopped by, I hope you will be a regular!
I popped on over to your blog and wanted a piece of chocolate cake 🙂
♡Thank you Loraine, hope you have a wonderful weekend too –
and enjoy some cake!!!
Such pretty images….and that cake looks amazing…thank you for sharing. xoxox
What a wonderful way to start the day off! That peach cake looks sooo good 🙂
xx Marie
Very pretty pictures and that’s one delicious looking cake!
The Best of this Life captures so much light and awards it to a reader delightfully, looking into this makes me feel wonder and turns what I first may consider ordinary into superabundance. Thank you.
This looks delicious! Today I’m planning on baking with some blueberries.
Hi Emily!
Nectarines have been cheaper than apples here in GA so I have been looking for some good dessert ideas. I love this!
Hope you had a great weekend!
anna
Now doesnt this look heavenly. I just bought a bunch of peaches so maybe i`ll have to try something like this with the peaches.
xo
Just saw your post through blogher.. I’ve got to try this. I’m celiac and I love finding new gluten-free recipes that are healthy and use fresh local produce. Thanks for this one!
Great pics …a delicious recipe and an awesome cake!
Beautiful cake!! And even better for breakfast!!
This cake looks so refreshing and it is absolutely gorgeous! Thank you for sharing this recipe 😉