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Nectarine And Blueberry Buckle (pareve or dairy)
Contributed by Eileen Goltz
Topping:
1/2 cup coarsely chopped pecans
1/2 cup flour
1/2 cup brown sugar
1/4 cup sugar
1/2 teaspoon cinnamon
Pinch of nutmeg and ground ginger
1/2 cup margarine, cut into small pieces
Cake:
1/2 cup margarine or butter
3/4 cup sugar
2 large eggs
2 cup flour
2 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 cup non dairy milk substitute (I like rice milk) or milk
1 pint fresh blueberries
2 med. nectarines, peeled, pitted and cut into 1/4 inch pieces
To make topping: In a 350 degree oven, place the pecans on a baking sheet and toast until lightly browned, 7-10 minutes. Cool. In a medium bowl combine the cooked toasted pecans, flour, brown and white sugar, cinnamon, nutmeg, and ginger. Add the margarine and mix together until the mixture is crumbly. Set the mixture aside.
To make the cake: Grease and flour a 9 inch square baking dish. Preheat oven to 350. In the bowl of an electric mixer combine the margarine and sugar and cream them together until the mixture is light and fluffy. Beat in the egg. Sift together the flour, baking powder, nutmeg, and ginger and then add alternately with the non dairy milk substitute to the creamed mixture, blending the ingredients well. Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the blueberries and the nectarine pieces over the batter in an even layer. Sprinkle the nut mixture over the fruit and bake until the top is golden brown and bubbling, about 45 minutes. Serve with non dairy whipped topping or ice cream if desired.
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