Buttermilk Cake with Nectarines and Vanilla Cream
CATEGORIES
INGREDIENTS
  • Cake:
  • 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
  • Cream:
  • 1 ½ cup heavy cream
  • 2 Tbs powdered sugar
  • 2 tsp vanilla
  • Nectarine filling:
  • 4 cups blanched, thinly sliced nectarines
DIRECTIONS
  1. Preheat overn to 350. grease anf lour 2 9-inch round cake pans. Line bottoms with waxed paper.
  2. Cake - Sift flour, baking powder, and baking soda, and salt. Set aside
  3. 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.
  4. 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.
  5. Make cream
  6. Assembly - Spread half of cream over bottom cake layer. Followed by half of nectarines. Repeat with second layers. Serve immerdiately.
RECIPE BACKSTORY
From Magnolia at Home