{"id":16179,"date":"2017-06-18T06:16:27","date_gmt":"2017-06-18T04:16:27","guid":{"rendered":"https:\/\/www.oogio.net\/?p=16179\/"},"modified":"2022-01-15T10:29:11","modified_gmt":"2022-01-15T08:29:11","slug":"nectarine-cake-with-pistachio-streusel","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/nectarine-cake-with-pistachio-streusel\/","title":{"rendered":"Nectarine Cake with Pistachio Streusel"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">If you like nectarines, you simply have to try this nectarine cake. It&#8217;s a soft, easy-to-make nectarine cake with pistachio streusel on top. Serve it warm with a scoop of vanilla ice cream and it&#8217;s the perfect summer dessert!<\/p>\n<div id=\"attachment_7189\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7189\" class=\"wp-image-7189\" title=\"Nectarine Cake with Pistachio Streusel\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2013\/06\/nectarine_pistacchio_cake1.jpg\" alt=\"Nectarine Cake with Pistachio Streusel\" width=\"800\" height=\"600\" \/><p id=\"caption-attachment-7189\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21765--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Nectarine Cake with Pistachio Streusel<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the nectarines:<\/h4>\n<ul>\n<li>4 large nectarines<\/li>\n<li>2 heaping tablespoons dark brown sugar<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>Juice of 1\/2 lemon<\/li>\n<li>2 tbsp. all-purpose flour<\/li>\n<\/ul>\n<h4>For pistachio crumble:<\/h4>\n<ul>\n<li>80 grams (1\/3 cup) sugar<\/li>\n<li>70 grams (1\/2 cup) all-purpose flour<\/li>\n<li>80 grams (1\/3 cup) cold butter cut into cubes<\/li>\n<li>50 grams (1\/2 cup) shelled pistachios<\/li>\n<\/ul>\n<h4>For the cake:<\/h4>\n<ul>\n<li>150 grams (3\/4 cup) sugar<\/li>\n<li>100 grams (1\/2 cup) dark brown sugar<\/li>\n<li>3 large eggs<\/li>\n<li>200 grams (1 cup) vegetable oil<\/li>\n<li>200 ml. (1 cup) sour cream<\/li>\n<li>400 grams (3 cups minus 2 tbsp.) all-purpose flour<\/li>\n<li>10 grams (2 tbsp.) baking powder<\/li>\n<li>Pinch of salt<\/li>\n<li>1\/2 tsp. cinnamon<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Preheat oven to 160c degrees.<\/li>\n<li>Cut the nectarine into 2*2 cm cubes and put in a bowl.<\/li>\n<li>Add brown sugar, vanilla, lemon juice and flour and mix well until nectarines are coated with a thin layer of sugar and juice. Set aside until cake batter is ready.<\/li>\n<li>Pistachio crumble: in a food processor with a steel blade, put sugar, flour, butter and pistachios, and blend until the mixture is crumbly.<\/li>\n<li>Cake: in a large bowl put sugar, brown sugar, eggs, oil and sour cream and beat until the mixture is smooth.<\/li>\n<li>Sift in flour and baking powder, and add salt and cinnamon.<\/li>\n<li>Fold in the dry ingredients just until mixture is smooth.<\/li>\n<li>Add nectarine mixture (including the liquid) into the batter and fold just until blended.<\/li>\n<li>Transfer the cake mixture into the pans, and smooth the top.<\/li>\n<li>Sprinkle the top of the cakes with pistachio crumble.<\/li>\n<li>Bake for about 45-50 minutes, or until golden and set.<\/li>\n<li>Cool completely before serving.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">You can use peaches, apricots or any other summer fruit instead of nectarines.<\/li>\n<li style=\"text-align: left\">You can use any other nut you like instead of pistachios.<\/li>\n<li style=\"text-align: left\">Keep the cake in a closed container in the refrigerator for up to 5 days. Serve at room temperature.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>If you like nectarines, you simply have to try this nectarine cake. It&#8217;s a soft, easy-to-make nectarine cake with pistachio streusel on top. Serve it warm with a scoop of vanilla ice cream and it&#8217;s the perfect summer dessert! Nectarine Cake with Pistachio Streusel For the nectarines: 4 large nectarines 2 heaping tablespoons dark brown [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1572],"tags":[1597,2912,1807],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Nectarine Cake with Pistachio Streusel | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"If you like nectarines, you simply have to try this nectarine cake. It&#039;s a soft, easy-to-make nectarine cake with pistachio streusel on top. 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