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Nectarines and Creme Pink Peppercorn Honey Cake by Baking The Goods

Nectarines and Crème Pink Peppercorn Honey Cake


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

Units

Pink Peppercorn Honey Cake

  • 2 1/4 cups pastry or cake flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground pink peppercorns
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 medium eggs (- at room temperature)
  • 7.5 ounces creme fraiche ((one container))
  • 2 tablespoons heavy cream
  • 3/4 cup honey
  • 1 teaspoon pure vanilla extract
  • 3/4 cup butter (1 1/2 sticks)
  • 3/4 cup granulated sugar

Whipped Crème Fraîche

  • 7.5 ounces crème fraîche
  • 1 1/2 cups heavy whipping cream ((12 ounces))
  • 3 tablespoons powdered sugar (-sifted)
  • 4 nectarines (- sliced)

Instructions

Pink Peppercorn Honey Cake

  1. 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.
  2. 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.
  3. In a small bowl, whisk the eggs together. Set aside.
  4. In another small bowl, whisk together the crème fraîche, heavy cream, honey, and vanilla. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

  1. 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.
  2. Add a dollop of the whipped crème fraîche frosting to the center of cake stand. Top with with first layer of cake.
  3. Add about half of the crème fraîche frosting to the first layer and spread into an even layer, leaving about 1/2" -3/4" from the edges.
  4. Top with second cake layer and gently press down a bit. Top with remaining whipped crème fraîche frosting.
  5. 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