Nectarine-Blueberry Cake w Caramel Frosting

By foodiva

Ingredients

• 1/4 cup (1-1/4 ounces) unbleached all-purpose flour
• 1/4 cup (2 ounces) packed light brown sugar
• 1 tablespoon granulated sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon fine sea salt
• 2 tablespoons (1 ounces) unsalted butter, cut into 4 pieces, softened but still cool
• 1-1/2 cups (7-1/2 ounces) unbleached all-purpose flour
• 1-1/2 teaspoons baking powder
• 2/3 cup granulated sugar (about 4-3/4 ounces)
• 1 teaspoon grated lemon zest
• 10 tablespoons (1-1/4 stick/5 ounces) unsalted butter, softened but still cool
• 1/2 teaspoon fine sea salt
• 1-1/2 teaspoons pure vanilla extract
• 1/2 teaspoon pure almond extract
• 2 large eggs, room temperature
• 3 cups nectarines (about 4 medium), diced
• 1 cups fresh blueberries (about 5 ounces), picked over
• 1-1/2 cups (about 2 medium) nectarines, cut into chunks
• 2 tablespoons unsalted butter
• 2 tablespoons reserved streusel
• 2 tablespoons dark rum
• 3/4 cup (6 ounces) packed dark brown sugar
• 1/8 teaspoon baking soda
• 2 tablespoons unbleached all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon fine sea salt
• 3/4 cup (6 ounces) whole milk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 12 tablespoons (1-1/2 stick/6 ounces) unsalted butter, softened, cut into 12 pieces
• Cake
• Nectarine Filling, recipe to follow
• Caramel Frosting, recipe to follow

Preparation

Step 1

Directions:
Streusel

1. In standing mixer fitted with paddle attachment, combine flour, sugars, cinnamon, and salt, beat on low speed until well combined and no large brown sugar lumps remain, about 30 seconds. Add butter and continue to beat until mixture resembles wet sand and no large butter pieces remain, about 2 minutes. Transfer streusel to small bowl and set aside.
Cake

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray two 6-inch round cake pan with 2-inch sides with nonstick cooking spray, line bottom with parchment round, and spray round; dust pan with flour and knock out excess.

2. Whisk flour and baking powder in small bowl to combine; set aside. Combine sugar and lemon zest in the bowl of a stand mixer, mix with finger tips until sugar and zest are combined and resembles wet sand. Add butter and salt, beat with a paddle attachment at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl. Beat in extracts until combined, about 30 seconds.

3. Reduce speed to medium, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). Reduce speed to low, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; using rubber spatula, gently fold in 3 cups of nectarines and blueberries until evenly distributed and no white streaks of flour remain.

4. Divide  batter evenly between prepared pans; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface. Reserve 2 tablespoons of streusel, sprinkle remaining streusel evenly over both batter. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 40-50 minutes. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).

5. Run paring knife around sides of cake to loosen. Place upside-down plate on top of cake pan; invert cake, lift off cake pan. Leaving parchment round attached, re-invert cake onto cooling rack. Cool to room temperature, about 1 hour.

Nectarine Filling

1. Add nectarines and butter to a medium skillet and cook over medium heat until juices are released, about 3 minutes. Add streusel and cook for another minute until thickens. Stir in rum and cook until combined. (If mixture thickens too much add a splash of rum or water to loosen.) Remove from heat and cool completely.

Caramel Frosting

1. Combine sugar, baking soda, flour, cornstarch, and salt in medium bowl. Slowly whisk in milk until very smooth. Pour mixture into medium saucepan. Cook over medium heat, whisking constantly, until mixture boils and is very thick, 5 to 7 minutes. Transfer milk mixture to clean bowl and cool to room temperature, about 2 hours.

2. In stand mixer fitted with whisk attachment, beat cooled milk mixture and extract on low speed until combined, about 30 seconds. Add butter, 1 piece at a time, and beat until incorporated, about 2 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Refrigerate until firm, about 45 minutes.

Recipe Note:

1. Milk base can be made ahead and refrigerate for up to 2 days.

2. Frosting can be refrigerated in airtight container for 1 week. When ready to use, let stand at room temperature until softened, about 1 hour. Beat with stand mixer on medium-high speed until light and fluffy, about 1 minute.
Assembly

1. Place one cake layer, streusel side up, on a cake stand or serving platter, mix 1/2 cup of frosting to the filling and spread evenly over cake layer. Place 2nd cake layer, streusel side down, on the filling. Decorate the cake by spreading remaining frosting on top and side of cake. Refrigerate cake for 30 minutes to firm up before serving. (cake can be refrigerate for up to 2 days.)