Nectarine Buckle Streusel

So, I found a bucket of “seconds” nectarines. They were the last basket at the fruit stand, so I bought them. By the time I finally got to make the buckle, some of them were rotted to near liquidity… but there were still plenty that were fresh enough.
Look at them! Mmmmm. I guess nectarines are on the way out now. :( I’ll miss them during the fall. Annnnyway… Here’s the finished product.
Serves 8
Take about an hour and a half when doing everything by hand.

Buckle Batter:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/3 cup sour cream
  • 5 or 6 nectarines, de-stoned and cut into 1/2 inch pieces

Streusel Topping:

  • 1/2 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
Make the Buckle:

  1. Preheat oven to 375*F . Butter or Pam-spray a 2-inch deep, 9-inch round cake pan.
  2. In a bowl, mix flour, baking powder, baking soda, and salt together.
  3. In another bowl, beat butter, granulated sugar, and vanilla until fluffy and evenly distributed. Add eggs (1 at a time), mixing well after each egg. Mix in sour cream. Mix in flour mixture until incorporated. (The batter will be thick and your arms tired if you’re doing this all by hand.) Spread batter evenly into cake pan and top with nectarines.
Make Streusel Topping:

  1. Mix brown sugar, flour, cinnamon, and salt in a medium bowl. Blend butter into mixture with your fingers until crumbs form.
  2. Spread streusel over nectarines and bake until topping is golden-brown and a wooden pick inserted into center of cake comes out clean, 40-55 minutes. Allow to cool for a few minutes before serving.
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