Food recipes
Brown Butter Nectarine Cobbler/Cake
Brown Butter Nectarine Cobbler/Cake Ingredients: nectarines, raw sugars, granulated lemon juice, raw butter, without salt wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sod...
Brown Butter Nectarine Cobbler/Cake
Ingredients:
nectarines, raw
sugars, granulated
lemon juice, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
nuts, almonds
spices, nutmeg, ground
sugars, granulated
Directions:
Heat the oven to 350 degrees.
In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice.
Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.
In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes.
Pour the brown butter into an 8-inch-by-8-inch baking dish.
In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt.
Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened.
Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter.
Scatter the nectarine slices and juice on top of the batter without stirring.
Sprinkle with the almonds, nutmeg and Demerara sugar.
Bake until golden brown, 50 to 55 minutes.
Transfer the pan to a wire rack to cool.
Serve warm.
Ingredients:
nectarines, raw
sugars, granulated
lemon juice, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
nuts, almonds
spices, nutmeg, ground
sugars, granulated
Directions:
Heat the oven to 350 degrees.
In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice.
Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.
In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes.
Pour the brown butter into an 8-inch-by-8-inch baking dish.
In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt.
Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened.
Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter.
Scatter the nectarine slices and juice on top of the batter without stirring.
Sprinkle with the almonds, nutmeg and Demerara sugar.
Bake until golden brown, 50 to 55 minutes.
Transfer the pan to a wire rack to cool.
Serve warm.