A great soft cake, soaked in a fruity topping made of raspberries and nectarines! Perfect for this summer!
Prep Time: 25 minutes
Baking Time: 50 minutes at 350° F (180° C)
Difficulty: easy
For: a mold of 11 inches (28 cm) of diameter
Ingredients
For the cake
- 2/3 cup + 4 tablespoons of butter, softened (200 g)
- 1 1/4 cup of brown sugar (200 g)
- 1 pinch of salt
- 4 eggs
- 1 lemon
- 1 1/2 cup of all-purpose flour (200 g)
- 1 teaspoon of baking powder
For the fruity topping
- 2 nectarines
- 1 teaspoon of vanilla extract
- 1 tablespoon of butter
- 2/3 cup of water (1.5 dl)
- 18 oz of raspberries (500 g)
Instructions
- Preheat the oven to 350° F (180° C). In the robot bowl, mix the butter, sugar and salt, work until bleaching.
- Stir in the eggs one by one, work until the mixture turns white. Grate the lemon zest, add. Squeeze 2 tablespoons of juice, mix.
- Mix the flour and baking powder, add to the mixture, pour into the prepared pan.
- Bake for about 50 minutes. Remove, let cool in the pan on a rack.
- Make several holes in the cake 2/3 of the way up with the handle of a wooden spoon.
- While the cake is baking, prepare the fruity topping. Cut the nectarines into small cubes. Melt the butter in a saucepan. Add the nectarines with 1 teaspoon of vanilla extract, water and the rest of the lemon juice, bring to a boil, lower the heat, let it boil for about 2 minutes. Allow to cool.
- Mix half of the raspberries with the nectarines, set aside the other half.
- Pour the fruity topping first into the holes, then over the cake.
- Spread the rest of the raspberries on the cake, let rest for about 30 minutes, then serve.
