I needed to use up about a cup of Brookford Farm’s pastry flour to make room for more. I experimented a bit with flours, mixing pastry, wheat and all-purpose. The pastry flour produces a nice shortbread consistency; the addition of all-purpose gave it some cake-like density. And the wheat flour? Because I had it. I usually don’t use it for baking, but gave it a whirl. On a whim I added a touch of Buzz ‘n Bee Apiary’s honey to the batter.
I always make a big batch of salted caramel sauce. Store leftover sauce in airtight container it keeps really well in the refrigerator for a couple of weeks for those late night ice cream cravings. I’ve switched up the ingredients and quantities to produce a thicker sauce. Maybe one that is really hard to open up in the middle of the night to help your self-control.
Make the caramel sauce first and allow it to come to room temp, or chill in the refrigerator to speed up the thickening. If you don’t have fleur de sel, sub with good quality sea salt.
I glazed the cake with some of Debbie D’s peach jam and sprinkled some Anderson Mini-Maple’s pecans on top.
Adapted from Food Network Magazine
Salted Caramel Sauce
- 1 1/2 c sugar
- 6 tbs butter, unsalted
- 1/3 c water
- 1/2 c heavy cream
- 1/2 tsp pure vanilla extract
- 2 tsp fleur de sel (French sea salt)
- 4 nectarines
- 1/2 c all-purpose flour
- 1/2 c pastry flour
- 1/2 c whole wheat flour
- 1 c sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp + fleur de sel (French sea salt)
- 1 stick butter
- 2 eggs
- 2 tsp creamed cinnamon honey (or other local honey)
- 1 c milk
- 2 tbs peach jam
- 1/4 c chopped mapled pecans
What you do:
- Heat sugar and water a medium heavy-bottomed saucepan.
- Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir.
- Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown about 5 to 7 minutes, gently swirling the pan to stir the mixture.
- Add butter and stir until it is completely melted.
- Slowly add heavy cream while whisking.
- Bring to boil and cook for a min or two. Watch the mixture very carefully at the end, as it will go from gorgeous caramel to burnt caramel very quickly.
- Remove from heat.
- Add vanilla and salt.
- Allow to cool to room temperature; place in refrigerator to speed up thickening process.
- Cut nectarines in half, remove pit and cut into 1/4″ wedges (leave unpeeled)
- Heat oven to 350
- Prepare baking dishes with spray.
- In lg bowl mix flours, sugar, baking powder, baking soda and salt.
- In mixing bowl, cream butter with sugar.
- Add flour mixture and milk, alternating, and mix until incorporated.
- Pour caramel sauce in each dish to cover bottom.
- Add single layer of nectarines to cover bottom.
- Top with enough flour mixture to fully cover nectarines.
- Bake for about 30 min and check top; if browning too quickly cover with foil.
- Continue baking for another 20 min or until toothpick comes out clean.
- Remove and cool for 15-20 min.
- Run knife along inside perimeter to loosen.
- Invert onto flat surface.
- Spread peach jam on top and sprinkle with pecans and fleur de sel.