Cardamon~Nectarine Tea Cakes

I couldn't ask for a more perfect day than what we're having here in the Pacific Northwest--75 degrees, sunny and no humidity!  Okay, I got that off my chest and didn't mean to rub it in to all of you who are having squelching temperatures, but when we get these days, well, we just have to rejoice.

So, I rejoiced with making a recipe incorporating one of my favorite summer fruits--the nectarine.

It is a cultivar of a peach and some might call them, a fuzzy-less peach or shaven peach.  When I was growing up, my grandfather told me they were a crossbred of peaches and plums.  However, when I researched their history, I discovered that genetic studies have concluded that nectarines are created due to a "recessive allele" which gives them their smooth skin.  They are usually smaller than a peach and because of their lack of "fuzz" have a reddish/golden skin color.

My mother use to make a sweet yeast dough with slices of nectarines or peaches on top (like a sweet pizza) as a treat during the summer, but I chose a quick version making mine into tea cakes.  I decided to bake them in my mini bundt pan, but this recipe would make one 9"x5" loaf if you prefer.

Cardamon~Nectarine Tea Cakes
10 T unsalted butter, at room temperature
2 oz. cream cheese
1 1/2 cups granulated sugar
3 large eggs
2 medium nectarines, washed, dried and grated on the coarse side of a box grater
1/2 tsp. Peach flavoring
1 tsp. ground cardamon
1 tsp. Vanilla extract
2 cups King Arthur all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. Kosher salt

Preheat oven to 350F-degrees.  Spray a 6-cup mini bundt pan (or loaf pan) with a non-stick baking spray or brush with melted butter. 

Grate the two nectarines on a box grater, using the coarse side.

You should get about 1 cup of grated fruit.  In a stand mixer, using the paddle attachment, cream the butter and cream cheese together.  Add the sugar and continue beating until fluffy.  Add the Peach flavoring, Vanilla extract and cardamon and mix well.  

Add the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl as necessary.  Add the grated nectarine and mix again to incorporate.

Mix the dry ingredients together and add to the batter.  Mix on medium speed, just until the dry ingredients are incorporated.  Scrape down the sides of the bowl.  Scoop the mixture into the mini bundt pan or loaf pan.  

Bake mini bundts about 22-24 minutes, until a toothpick stuck into the center comes out cleanly.  Bake a loaf pan about 45 to 50 minutes, again checking the center to see if it's done.

Glaze: 
2 cups confectioners' sugar
1 T light Karo syrup
3 -4 T hot water

Mix the glaze ingredients and stir until smooth.  Pour over the inverted cakes, if desired. 
(Optional-dust with confectioners' sugar before serving if you don't want a glaze)

The flavor of this tea cake was just what I needed to celebrate a beautiful day.  Something a little different (not raining) and reminding me how lucky we are to have such beautiful fruits to choose. Enjoy!