I have a long backlog of “Ask Auntie Leila” questions… and many things to post about… but feeling a bit of “task gridlock”… how about you?
Life doesn't seem to get any less hectic even if your kids are all grown and out. Such is my experience.
Instead of figuring out a math curriculum or getting my history books sorted out for the kiddos, I'm wrestling with three manuscripts at once: an ebook that puts all the Casti Connubii posts in one place, the better to access for when your St. Greg's Pocket meets up and you'd like something substantial to discuss; an essay about the three wishes I have for liturgical reform (they might not be what you think, but maybe you have your three wishes?); and also a book draft.
That's all. So now you know why I seem distracted here. But let us not be distracted from cake.
There are cakes and there are cakes.
Sometimes you have the time and inclination to go all layers and swirls and frosting and filling. Sometimes “they” are coming (and you know who “they” are — cake-seekers, undoubtedly bringing their little cake-seeking offspring in tow).
You need a dessert that doesn't take an hour or more in the oven because you were also shopping and cleaning and fielding phone calls, and you didn't leave quite enough time for cake.
You need cake, but not one that will go all high maintenance on you when you try to get it out of the pan. You know, a bundt.
This is that cake.
The recipe (my version at the end) started out life as one for an awesome apple cake. I recommend trying it that way. Easy and somehow just very apple-y without any interference. Everyone loves this in its original incarnation as “Apple Cake.” (Just remember my golden rule: butter and flour that bundt pan to a fare-the-well.)
I took a snap of the original recipe, copied and pasted in a file from a saved email (oft-forwarded, as you can see with those >>>s):
Lorraine is funny, am I right?
But on this day, I had nectarines and as I say, shortness of time.
And instead of vanilla, I opted for almond extract, which I love and which goes amazingly with stone fruit. Use one teaspoon instead of one tablespoon of the vanilla.
So into the lasagna pan (13 x 9) goes the batter, with the chopped-up nectarines on top.
Sprinkle with a little sugar (if you had them, you could also throw some sliced almonds on top) and pop in the oven for 35 minutes…
… Or not quite this long:
A very nice little visiting cake, with a dense and almond-y flavor that complements the nectarines (you could of course use peaches).
Here is the revised recipe:
Nectarine Flexible Cake, Like Mother, Like Daughter, with a hat-tip to Lorraine
You don't need to be worried about getting the ingredients mixed just so, but it helps if you do it in this order:
Mix together:
1 cup oil (I used melted butter, after all, but you could use coconut oil or peanut oil)
1 1/2 cups sugar
4 eggs
1 tsp. almond extract
Add:
3 cups flour
1 Tbps baking powder
1/2 tsp. salt
Mix gently, adding
1/4 cup water or apple juice (I am pretty sure that, as I didn't have apple juice and wouldn't have thought it went if I had, but wasn't feeling the water, I did part water and part milk. But I was in a rush and this cake is flexible. Don't be mad at Auntie Leila, it will be good.)
Put batter in a well greased lasagna pan or large cake pan, 13 x 9.
Top with 3 large nectarines, chopped.
Sprinkle with a little sugar.
Bake at 350* for 25-35 minutes or until lightly browned and nicely risen.
Let cool and serve in squares. A little side of whipped cream would not go amiss!
Susan says
It truly *is* dreadful when the ingredients I’m using are rude and thoughtless toward one another. I much prefer when they compliment each other. You’ve trained your almond extract well, Auntie Leila!
Leila says
Oopsies, fixed!
My almond extract looooves my nectarines 😉
Susan says
You crack me up!
Melissa D says
This looks delicious!
My grandmother sometimes uses wine or sherry for cake liquid — so possibly substitute a glass of white wine for the apple juice? (I *hear* that some people do have wine left over sometimes.) Mammaw’s favorite saying is “it’s 5 o’clock somewhere” so perhaps this was her way of turning an occasion of sin into a freshly-baked and very tasty virtue….
Leila says
Yes, Melissa, I think any liquid you choose will be fine and booze will be excellent!
Kristina B says
Oooh another book?! Can I ask what it’s about? 🙂
Leila says
Kristina, everything.
Which is what makes me so distracted 😉
Kaitlin @ More Like Mary says
I very much want to read your book about everything.
Amanda says
That looks delicious, and i may try the apple version, because we just ate the last of the peaches.
Obscure fact for the day: almond extract is usually made from apricot or other stone-fruit pits. I wonder if that’s why they complement each other so well.
Leila says
Yes, Amanda, true! Almonds, roses, and peaches are all related!
CMerie says
Yum! My 32 week pregnant self NEEDS cake. 🙂
Book! Is this THE Auntie Leila book we’ve all been waiting for?
Katherine says
Thank you! I will try this with pears and see how it goes over. Our d’anjou tree produced so many pears this year, that I am running out of things to do with them. I’ve realized that there are not many pear recipes out there.
KAREN says
thanks for this! I keep quick and easy recipes in a folder in my kitchen towel drawer – I can grab this and make a dish quickly for supper or guests 😀 ~*Blessings from my country kitchen!
Elizabeth says
I love your recipes 🙂 They are just how cooking happens in real life for me! Daddy and older son made cookies last night, but we still need cake, right? 😉
sibyl says
That cake looks almost like a clafouti, except not with cherries! Yum. My stupid doctor has asked me to try a stupid gluten-free stupid diet for two months, but I am filing this one away in the fervent hopes that my gluten-elimination is ONLY two months long!
As for the writing, I’m really dying to read the essay, since I certainly have my three hopes for liturgical reform, too. Will you post it here, or at least link to it?
Such a big fan.
Dixie says
This kind of cake (dump cake) tends to work really well with gluten-free flours! Just make sure you throw in a little xanthan gum. Or not, if you haven’t got any!
Betsy M says
I agree with Dixie! This is the best kind of cake to make gluten free in my opinion. This recipe has plenty of eggs and liquid so that it is not dry and crumbly.
Rebecca says
I call this kind of dessert “Family Dessert”. If feels emblematic of civilized living – you know, an assertion that our choices aren’t Chocolate Ombre Cake with Mascarpone Goat Cheese Filling & Caramel Fig Walnut Top (I’m not making this up; just ask Pinterest) or a gas station pastry whose wrapper you throw onto the back seat of the car.
Victoria says
You shared my feelings exactly!
Mrs. B. says
What’s more delicious? A fruit cake recipe that sounds easy and tasty, or the idea of Auntie Leila at work on a book???? Ok, when can we pre-order? 😉
Perhaps too late for the nectarine version, but perfect timing for apples! (That whole tablespoon of vanilla in the apple version sounds too much to me… )
My liturgical reform wishes, if I have to limit them to three: all Masses prayed ad orientem, Roman Canon prayed at all Masses, kneelers offered at Novus Ordo Masses for receiving Holy Communion (with no receiving in the hands anymore). I also wish all liturgical abuse could disappear in a collective memory black hole 😉
NY Mom says
I made the flexible cake using three Granny Smith apples and orange juice for the liquid, and we loved it. The 4 eggs really make it moist and, after a full day and overnight, sliceable by sturdy slivers so that, you know, you can keep conducting quality control checks throughout the day. Goes great with hot coffee on these cool fall mornings!
Mrs. Badger says
I have no idea how popular this recipe is for everyone else, but it has become my go-to cake. I make it about once a month, alternating with the sea salt caramel brownies and the apple crisp (whose topping I wisely keep in the freezer, per your advice). Just tried it with peaches and the almond extract and I have to say, I like the apple better because I’m a sucker for cinnamon. BUT this version has a sophisticated, almost European taste that makes me feel like calling the Kellner over for more coffee.
You have upped my dessert game so much since I started reading your blog! Along with all my other games. Many thanks!
Leila says
That’s so wonderful! Yes, a lot of people tell me they make this cake all the time! It’s a keeper!