Here we go again, it’s my 4th #BakingTheGoodsWithBobs campaign of the year and we are getting serious around here. This time we are taking the cakes with my series #LetsCakeItEasy. All week long we’ll be caking it easy and baking up the simplest cakes around. Think simple skillet cakes, easy breezy bundt cakes and this double layered, devilishly delightful Nectarines and Crème Pink Peppercorn Honey Cake that honestly is easy to bake!
Some occasions that just call for cake; birthdays, showers, weddings, ughh, the weddings. I’ve been asked time and time again to bake wedding cakes and I always, ALWAYS, turn them down. I just can’t handle that kind of pressure for perfection. That's why I love baking this Crème Pink Peppercorn Honey Cake so much. It's an easy baker with a BIG personality.
When it comes to cakes, I am camp rustic all the way.
Flawlessly frosted, fussy cakes send me to running to pietown faster than you can blow out a birthday candle
. And fondant, just forget it. That’s just not my jam, baby. It’s rustic or bust for me.
This Nectarines and Crème Pink Peppercorn Honey Cake is a bit of a trompe l'oeil, a trick of the eye. Despite it’s dramatically layered looks, it is as simple as a layer cake can claim to be. Don’t get me wrong, there is still some stress that surmounts when you stack those layers but it’s meant to look messy, so if things get a little bumpy when building, the repairs are easy enough.
This Nectarines and Crème Pink Peppercorn Honey Cake is made with 2 flavorful cake layers, without fancy techniques or complicated ingredients.
- Crème fraîche brings a smooth luxuriously silky texture to the cake. Plus it provides a soft punch of tangy freshness.
- Honey adds a depth of amber sweetness, giving the cake a flavor reminiscent of graham crackers.
- Pink peppercorns add a soft, intriguing warmth without overpowering.
- Fresh nectarines, aka the real stars of this Nectarines and Crème Pink Peppercorn Honey Cake, are piled high adding beauty and juicy, fresh, peaking fruity flavor!
- Whipped crème fraîche serves as both a light and tangy topping and a layer of fresh creaminess sandwiched between the cake layers.
The cakes bake up easy in two separate round cake pans
, carefully lined with parchment paper
to keep them from sticking. And once cooled, the cake is stacked in just a couple of minutes, with the fluffy light layers of whipped crème fraîche
and a messy but beautiful pile of fresh nectarines.
I am all for letting that summer produce take the cake and the nectarines shine atop this Nectarines and Crème Pink Peppercorn Honey Cake. There is no need to dress them up, just slice them into thick, juicy slices and give them a stage, they’ll take care of the rest.
If you’re wanting to make a layer cake but feeling intimidated by the stacks and techniques, this Nectarines and Crème Pink Peppercorn Honey Cake is a great place to start.
The worst thing that could happen is the cake slides a bit when you slice it, but it’s still gonna be great, it just might get a bit messy. If that all still scares you, check out my Blueberry Peach Cornmeal Skillet Cake or go for it with my Pumpkin Spice Brown Butter Bourbon Bundt Cake with Cinnamon Whipped Cream and build up to the layer cakes. You’ll get there and you’ll love it up at the top!
This post was made is in partnership with Bob’s Red Mill. Follow Bob’s Red Mill on Instagram and Facebook or check out bobsredmill.com to shop their impressive lineup of whole grains and much more.
Thank you for supporting the brands that I love! <3
This recipe was adapted from and inspired by Odette Williams' recipe for Milk and Honey Cake from her beautiful and insightful cookbook - Simple Cake: All you need to keep your friends and family in cake.
Recipe
Nectarines and Crème Pink Peppercorn Honey Cake
- Total Time: 1 hour 10 minutes
- Yield: 10
Description
This Nectarines and Crème Pink Peppercorn Honey Cake is as summery as cakes get. The cake is made with luxuriously creamy crème fraîche, naturally sweet honey & warming pink peppercorns. Then it's topped with fluffy, whipped crème fraîche frosting & peak of season, juicy nectarines.
Ingredients
Pink Peppercorn Honey Cake
- 2 ¼ cups pastry or cake flour
- 2 teaspoons baking powder
- 2 teaspoons ground pink peppercorns
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 3 medium eggs (- at room temperature)
- 7.5 ounces creme fraiche ((one container))
- 2 tablespoons heavy cream
- ¾ cup honey
- 1 teaspoon pure vanilla extract
- ¾ cup butter (1 ½ sticks)
- ¾ cup granulated sugar
Whipped Crème Fraîche
- 7.5 ounces crème fraîche
- 1 ½ cups heavy whipping cream ((12 ounces))
- 3 tablespoons powdered sugar (-sifted)
- 4 nectarines (- sliced)
Instructions
Pink Peppercorn Honey Cake
- Preheat oven to 350 degrees. Grease two 8-by-2-inch round cake pans with butter, line the bottom and sides of the pans with parchment paper, and grease the paper.
- Place a large sifter or a sieve in a large bowl. Add the flour, baking powder, ground pink peppercorns, baking soda and salt, and sift.
- In a small bowl, whisk the eggs together. Set aside.
- In another small bowl, whisk together the crème fraîche, heavy cream, honey, and vanilla. Set aside.
- Using an electric mixer with beaters or a paddle attachment, beat the butter for 30 to 45 seconds on medium speed, then gradually add the sugar. When all the sugar has been added, stop and scrape down the sides of the bowl with a spatula. Continue beating n medium speed for another 4 minutes or until light in color and fluffy.
- With the mixer still on medium speed, add the eggs 1 tablespoon at a time, over 3 minutes. If the batter curdles, add 1 to 2 tablespoons of the flour to bind it back together.
- With the mixer on low speed, add the dry and wet ingredients alternately two times, starting and ending with the dry. Mix until just combined and smooth. Don’t overbeat. Scrape down the sides and bottom of the bowl with a spatula to make sure it’s well combined.
- Pour the batter into the prepared pans and smooth the top. Bake in the center of the oven on the same rack for 35 to 38 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
- Remove the cakes from the oven and let them stand for 20 minutes. Run a butter knife around the cakes to gently release. Peel off the parchment paper from the sides, invert the cakes, peel off the bottom piece of parchment, and cool completely on a wire rack.
Whipped Crème Fraîche
- Chill bowl and whisk attachment for 10 - 15 minutes in the freezer. Whisk the crème fraîche and heavy cream together and slowly add the powdered sugar. Whisk until stiff peaks form.
- Add a dollop of the whipped crème fraîche frosting to the center of cake stand. Top with with first layer of cake.
- Add about half of the crème fraîche frosting to the first layer and spread into an even layer, leaving about ½" -¾" from the edges.
- Top with second cake layer and gently press down a bit. Top with remaining whipped crème fraîche frosting.
- Top with sliced nectarines and adorn the sides with more. Add pink peppercorn leaves if you can find them foraging through your neighborhood! Keep chilled until ready to slice and serve.
Notes
The pink peppercorn honey cake recipe was inspired by and adapted from Odette Williams' recipe for Milk and Honey Cake from her beautiful book Simple Cake: All You need to keep your friends and family in cake.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: cake
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