Buttermilk Cake with Nectarines and Vanilla Cream
2 cups cake flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter, softened
1 ¾ cup sugar
1 1/3 cup buttermilk
1 tsp vanilla
4 egg whites at room temp
1 ½ cup heavy cream
2 Tbs powdered sugar
2 tsp vanilla
4 cups blanched, thinly sliced nectarines
Preheat overn to 350. grease anf lour 2 9-inch round cake pans. Line bottoms with waxed paper.
Cake - Sift flour, baking powder, and baking soda, and salt. Set aside
In large bowl cream butter on medium speed until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add dry ingrdients, alternating with buttermilk and vanilla.
In a separate bowl beat egg whites until soft peaks form. Gently fold into batter. Divide batter into 2 pans and bake for 20-25 minutes. Let cakes cool in pans for one hour and cool completely on wire rack.
Assembly - Spread half of cream over bottom cake layer. Followed by half of nectarines. Repeat with second layers. Serve immerdiately.
Pairs Well With
From Magnolia at Home