Vanilla Bean Bourbon Nectarine Bundt Cake (with vanilla bean caramel drizzle)

Posted on August 11, 2014  |  Print Recipe

The summer’s best nectarines are cooked with vanilla bean and bourbon then folded into a delicious cake batter.  Of course the vanilla bean caramel sauce doesn’t hurt!

Vanilla Bean Bourbon Nectarine Bundt Cake (with vanilla bean caramel drizzle)

Summer’s stone fruits are really peaking where we are.  I’ve had some super delicious peaches and nectarines in the last few weeks… I just can’t get enough of them.  As with any fruit I love, I stock up and then have a million ripen at once.  Earlier this summer I solved that issue with muffins, and then a few weeks ago I made this really delicious bundt cake.  The cake is full of super sweet ripe nectarines, but peaches would work just as well.  The caramel sauce poured generously over the top seals the deal.  I actually was on the verge of burning my caramel and that extra darkness really happened to work with this cake.  Between the vanilla bean, the bit of bourbon and the juicy flavorful summer fruit, this cake is a real win.

The summer’s best nectarines are cooked with vanilla bean and bourbon then folded into a delicious cake batter. Of course the vanilla bean caramel sauce doesn’t hurt!

 

Vanilla Bean Bourbon Nectarine Bundt Cake (with vanilla bean caramel drizzle)
 
The summer’s best nectarines are cooked with vanilla bean and bourbon then folded into a delicious cake batter. Of course the vanilla bean caramel sauce doesn’t hurt!
Author:
Recipe type: Dessert
Makes: 16 – 20

Ingredients
  • For the nectarines:
  • 60 milliliters (¼ cup) bourbon
  • 1 whole vanilla bean (Madagascar bourbon if you have them!)
  • 14g (1 tablespoon) unsalted butter at room temperature
  • 14g (1 tablespoon) granulated sugar
  • 680g (~5) ripe but still firm nectarines (567g (4 cups) chopped; peeling optional)
  • For the cake:
  • 395g (~3 cups) all-purpose flour
  • 3g (1/2 tablespoon) ground cinnamon
  • 2g (1 teaspoon) nutmeg
  • 5g (1 teaspoon) baking soda
  • 5g (1 teaspoon) salt
  • 227g (1 cup) unsalted butter melted and cooled
  • 80 milliliters (1/3 cup) vegetable oil
  • 235g (~1 cup tightly packed light brown sugar)
  • 105g (~1/2 cup) granulated sugar
  • 150g (~3 large) whole eggs at room temperature
  • 15 milliliters (1 tablespoon) vanilla extract

Instructions
  1. Preheat oven to 350 degrees
  2. Grease and flour a 12 or 14 cup bundt pan; set aside
  3. Pour the bourbon into a large skillet and cook over medium-high heat; bring to a boil for one minute; reduce the heat to medium; add the inside of vanilla bean (do not discard pod), butter and sugar; cook and stir until butter is melted and sugar is dissolved
  4. Add pod from vanilla bean and nectarine; let cook for 5-6 minutes, stirring occasionally until nectarines are softened and most of liquid has evaporated
  5. Remove from heat and set aside; discard vanilla bean pod
  6. In a medium sized bowl, whisk together the flour, cinnamon, baking soda and salt; set aside
  7. In the large mixing bowl of an electric mixer beat together the butter, oil, sugars and eggs for 3 minutes on low to medium speed; add vanilla extract and mix until combined
  8. Scrape sides of the bowl with a spatula and carefully add the dry ingredients while mixer is on low speed just until combined
  9. Remove bowl from mixer and fold in the cooked nectarines; do not overmix
  10. Pour batter into prepared bundt pan and bake for 44-48 minutes, or until cake is lightly browned and a knife inserted into the cake comes out clean
  11. Allow to cool for 15 minutes before inverting onto a cooling rack; set aside to cool while preparing caramel

Notes
Adapted from this Apple Bundt Cake

 

Vanilla Bean Caramel Sauce
 
Author:
Recipe type: Dessert
Makes: 1 cup

Ingredients
  • 160g (~3/4 cup) granulated sugar
  • ½ vanilla bean (Madagascar bourbon if you have them!)
  • 45 milliliters (3 tablespoons) water
  • 120 milliliters (1/2 cup) heavy whipping cream
  • 30 milliliters (2 tablespoons) milk, any type
  • 2½g (1/2 teaspoon) sea salt

Instructions
  1. In a heavy duty saucepan, combine granulated sugar, seeds scraped from vanilla bean, and water
  2. Cook over medium-high heat, whisking constantly until sugar is dissolved
  3. Continue to cook for a few minutes until caramel reaches a deep amber (do not stir)
  4. Remove from heat and immediately whisk in heavy cream
  5. Stir in milk and sea salt
  6. Drizzle liberally over apple cake or refrigerate until ready to serve
  7. Make ahead tip:
  8. Caramel sauce can be made up to one week ahead of time.  Heat it gently over the stove or in microwave just prior to pouring over cake and serving
  9. Cake best enjoyed within 24 hours of baking

Vanilla Bean BOURBON Nectarine Bundt Cake - hello!

 

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