Easy nectarine butter cake

Step 1/ 4

• 37½ g flour
• 7½ g sugar
• 1¾ g baking powder
• 25 g sour cream
• 10 ml milk
• ⅜ eggs
• ⅜ nectarines

• oven
• large bowl
• whisk
• cutting board
• knife

Preheat the oven to 200°C/390°F top/bottom heat. Mix the flour, ⅓ of the sugar and baking powder in a large bowl. Add the sour cream, most of the milk and eggs and mix well with a whisk. Halve, core and dice the nectarines, approx. 1.5 cm in size.

Step 2/ 4

• baking sheet
• parchment paper

Spread the batter evenly with a spoon on a baking sheet lined with parchment paper. Bake the batter on the middle shelf for 5 minutes. Then remove from the oven, spread the nectarine cubes evenly on top, press in lightly, and bake for another 5 min.

Step 3/ 4

• 18¾ g butter
• 15 g sugar
• 1⅛ g vanilla sugar
• ⅜ tbsp milk
• ⅛ tsp ground cinnamon

• saucepan (small)

In the meantime, stir together the icing. Put the butter, remaining sugar, vanilla sugar, remaining milk, and cinnamon in a small saucepan, and heat over medium-low heat. Whisk until the sugar has dissolved.

Step 4/ 4

• 25 g sliced almonds

Pour the topping mixture onto the pre-baked cake and sprinkle with the sliced almonds. Bake for 10 min. or until a golden brown crust forms. Leave to cool, then cut into the desired size.

Enjoy your meal!