Peach and Nectarine Kugel

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Peach and Nectarine Kugel

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This was a request from a blog reader. I had never even heard of a kugel! I did a little research, and found that it was a dense (like a coffee cake texture) cake with the fruit baked between two layers of batter.

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It was originally going to be a peach kugel, but I had a bunch of nectarines, and the extra acidity actually worked really well with the sweet peaches.

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The batter was so easy, and the cake turned out really nicely. It has a great crispy and chewy and sugary topping. The cake is somewhat dense, and makes me think of a breakfast cake, but certainly this would be delicious served with a scoop of ice cream too!

Peach and Nectarine Kugel, serves 6
1 cup butter, softened
½ cup white sugar
½ cup brown sugar
3 eggs
1 tsp vanilla
2 cups AP flour
½ tsp baking powder
½ tsp salt
2 cups nectarines and peaches, peeled and sliced

Cinnamon Sugar
½ tsp cinnamon
scant ¼ cup sugar
Mix the two together in a small bowl and set aside.

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Preheat oven to 350 degrees..

Prepare a 8×8 baking pan with baking spray.

In the bowl of a standing mixer, combine the butter and the sugar beat until light and fluffy.

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Add the vanilla and the 3 eggs to the batter and mix until well combined.

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Mix all of the dry ingredients together to combine. Add them to the batter and mix until it is thick and completely combined.

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Add half the batter to the prepared pan.

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Add the two cups of peeled, sliced peaches and nectarines to the batter. Sprinkle the fruit with about 1 1/2 Tbs of the cinnamon sugar mixture.

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Add the other half of the batter to the pan, gently spreading it over the peaches.

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Sprinkle the top with the cinnamon sugar.

Bake the cake at 350 degrees for 50 minutes or until a toothpick inserted into the center comes out clean.

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Enjoy!

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3 Comments

  1. Tania says:

    My mouth is watering…

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