Comments on: nectarine brown butter buckle

By: cambalkon

cambalkon — Sun, 11 Dec 2011 22:35:45 +0000

I made this exactly as described with the addition of a bit of raspberry liquor to the berries and loved it. I am anxious to try with Greek yogurt to see if the flavor and texture is as great, with a few less calories though.

By: Lorri

Lorri — Sat, 10 Sep 2011 00:32:15 +0000

I bought extra peaches for the peach butter and used them in this instead of the nectarines (but peeled of course). I used a springform pan, which I discovered does not hold heat well and I had to bake it for a really long time but the finished product was so worth the wait!

By: Terri

Terri — Mon, 29 Aug 2011 01:06:41 +0000

Made this for a dinner party last night with a 10-inch springform pan. Didn’t use parchment, just buttered the bottom.

It was excellent and beautiful!

Thanks

By: Lydia

Lydia — Sun, 31 Jul 2011 03:39:05 +0000

Wow! I made this with peaches instead of nectarines and yogurt for the buttermilk, and it turned out exactly like your pictures. It was one of the best things I’ve baked ever, and worth every gram of that butter! I can’t wait to see what made it into your cookbook!

By: sarah @ two tarts

sarah @ two tarts — Wed, 06 Jul 2011 20:38:51 +0000

Just wanted to pop in to attest that the “lazy man’s” version of this Nectarine Buckle is amazing, too, in case anyone is curious:
- Didnt brown the butter
- Didnt at the streusel topping
- Didn’t toss the nectarines in lemon juice
- Didnt put a circle of parchment at the bottom of the cake pan I used (just buttered it).

Delicious with whipped cream, and it didn’t stick to the pan. Thanks Deb!

By: Dana

Dana — Thu, 30 Dec 2010 02:47:24 +0000

Dear deb, we just made this and it´s just amazing! Loved it! Really, thanks that was de-li-coius! greetings from Chile

By: pjpffaff

pjpffaff — Sun, 28 Nov 2010 09:13:59 +0000

made this with peaches yesterday. amazing. thanks deb.

By: Teresa G.

Teresa G. — Thu, 25 Nov 2010 04:49:31 +0000

@ CAMPBELL: I’m hitting this again for Thanksgiving tomorrow with more CA grown (not the yard this time) Bartlett Pears. They were JUST ripe last time and worked beautifully, no extra sogginess or any other bake problems. As previously mentioned, solid 45min bake time. Dried Montmorency Cherries poached in a very light & slightly boozy syrup would also add nice acid and color. Thank you again SK!

By: deb

deb — Mon, 22 Nov 2010 00:42:35 +0000

You could try apples or pears, but with caution. I haven’t tried it with either and it’s possible they may not be entirely baked by the time the cake is done. If you like the tartness, you could use some cranberries. You could also toss them in extra sugar first, too.

By: Campbell

Campbell — Sun, 21 Nov 2010 02:36:27 +0000

I love this buckle! I’ve made it a few times and it’s always been a hit. I was hoping to make some version of this for the holidays, but stone fruits are disastrously out-of-season… any suggestions?