Peach and Nectarine Kugel
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.
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.
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
1 tsp vanilla
2 cups AP flour
½ tsp baking powder
½ tsp salt
2 cups nectarines and peaches, peeled and sliced
½ tsp cinnamon
scant ¼ cup sugar
Mix the two together in a small bowl and set aside.
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.
Add the vanilla and the 3 eggs to the batter and mix until well combined.
Mix all of the dry ingredients together to combine. Add them to the batter and mix until it is thick and completely combined.
Add half the batter to the prepared pan.
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.
Add the other half of the batter to the pan, gently spreading it over the peaches.
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.