This morning we woke up just as the sun was rising, casting its pinkish glow over the Ottawa River
and highlighting all the tops of the summer-green trees. What a beautiful way to start the day.
For breakfast, we ate cake.
Our amazing view of the Ottawa Valley and the shimmering water made me feel exuberant. Like the first time I woke up in the Grand Hotel in Florence
walked out onto the balcony looking
over the stunning Arno & the picturesque Tuscan City
and felt such lively excitement.
Having that feeling again, made me want to indulge in a piece of
nectarine cake rather than a bowl of oatmeal.
Our Little One squealed with delight!
Happy to munch on something so tasty that we made together.
The nice thing about this afternoon tea cake (other than the fact that you can eat it for breakfast)
is that its not sweet; it pleases with its subtle notes of cinnamon and maple and complements
I would love to hear what recipes you are making with your local fruits.
Happy Friday everyone!
Gluten-Free Nectarine Cake
1 cup brown rice flour
1/2 cup tapioca flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup salted butter (softened)
1/2 cup organic sugar
1 tsp vanilla extract
1/2 cup light sour cream
3 firm nectarines
1 Tbsp lemon juice
powder sugar for dusting
Mix together flours, baking powder, baking soda, cinnamon.
In separate bowl, cream butter, sugar, vanilla and maple syrup.
Whisk 2 eggs in bowl and pour into wet mixture. Then add in sour cream.
Pour wet mixture into dry mixture, in segments. Pouring and stirring, until blended
into a spongey consistency.
Cut nectarines into medium-fine slices. In a bowl, toss them in a bit of lemon juice
& some sugar (I only used 1 Tbsp of organic sugar, you may wish to use more for sweeter taste).
Let sit for a few minutes to absorb lemon juice.
Assemble & Bake
Preheat oven to 350F
Lightly grease and dust with flour a 24 oz french corningware dish (or deep cake dish).
Pour cake batter inside and spread with a spoon. If the mix sticks to the spoon,
wet it with cold water.
Place nectarines in a circular design on top.
Bake with cover for 10 minutes. Remove cover and bake for 35-45 minutes.
Remove and test the center of the cake with a butter knife – make sure it comes out clean.
Dust with powdered sugar.
You can served it straight from the french corningware dish -
or remove (after 20 minutes of cooling) and place on serving plate.
Emily Smith is the founder and editor of The Best of this Life. She has two littles, a darling husband, and dreams of owning a new puppy. A gluten-free connoisseur, social media maven and reigning fashionista (in her own rights). She loves writing and shares her three core values with her readers – love life, live well, share the beauty.
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