Easy nectarine butter cake

Step 1/4

• 300 g flour
• 60 g sugar
• 14 g baking powder
• 200 g sour cream
• 80 ml milk
• 3 eggs
• 3 nectarines

• oven
• large bowl
• whisk
• cutting board
• knife

Preheat the oven to 200°C/390°F top/bottom heat. Mix the flour, ⅓ of the sugar and baking powder in a large bowl. Add the sour cream, most of the milk and eggs and mix well with a whisk. Halve, core and dice the nectarines, approx. 1.5 cm in size.

Step 2/4

• baking sheet
• parchment paper

Spread the batter evenly with a spoon on a baking sheet lined with parchment paper. Bake the batter on the middle shelf for 5 minutes. Then remove from the oven, spread the nectarine cubes evenly on top, press in lightly, and bake for another 5 min.

Step 3/4

• 150 g butter
• 120 g sugar
• 9 g vanilla sugar
• 3 tbsp milk
• ½ tsp ground cinnamon

• saucepan (small)

In the meantime, stir together the icing. Put the butter, remaining sugar, vanilla sugar, remaining milk, and cinnamon in a small saucepan, and heat over medium-low heat. Whisk until the sugar has dissolved.

Step 4/4

• 200 g sliced almonds

Pour the topping mixture onto the pre-baked cake and sprinkle with the sliced almonds. Bake for 10 min. or until a golden brown crust forms. Leave to cool, then cut into the desired size.

Enjoy your meal!