English Inspired Cake fit for a Queen..or a Princess
Don’t have “self rising four”? No problem. I rarely have it as well, so I Googled it and it is super easy to make! Check this out! The blend is typically comprised of 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
In a bowl, mix together 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine salt.
Spiced Nectarine Tea Cake.
INGREDIENTS
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup plus 3 tablespoons sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons finely grated lemon peel
- 1 1/4 cups self-rising flour
- 5 medium nectarines (about 1 3/4 pounds), halved, each half cut into 4 slices
- 3/4 teaspoon ground cinnamon
Directions:
- Preheat oven to 350°F.
- Generously butter 9-inch-diameter springform pan.
- Using an electric mixer, beat 1/2 cup butter in large bowl until fluffy.
- Add 3/4 cup sugar and beat until blended.
- Beat in eggs 1 at a time, then lemon juice and lemon peel.
- Beat in flour until smooth.
- Spread batter evenly in prepared pan.
- Arrange enough nectarine slices atop batter to cover completely; press lightly to adhere.
- Mix cinnamon and remaining 3 tablespoons sugar in small bowl.
- Sprinkle over cake.
- Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour (50 minutes for plums or pluots).
- Serve cake slightly warm or at room temperature.
Quik Tip: Have your friends bring their favorite teas and you supply the cake.
Photo and recipe courtesy of Epicurious.com