Little Nectarine And Cinnamon Picnic Cakes

These delicious picnic cakes are best enjoyed with friends and family on a beautiful summers day.

The ingredient of Little Nectarine And Cinnamon Picnic Cakes

• 250g 1 2 3 cups plain flour
• 50g ground almonds
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 125g soft unsalted butter chopped
• 220g 1 cup firmly packed dark brown sugar
• 1 tsp vanilla extract
• 3 eggs at room temperature
• 250g 1 cup sour cream
• 120g raspberries
• 80g slivered almonds roasted
• 3 nectarines see note stoned quartered
• demerara sugar to sprinkle

The Instruction of little nectarine and cinnamon picnic cakes

• preheat oven to 180u00b0c sift flour almonds baking powder cinnamon and 1 2 teaspoon salt into a bowl using an electric mixer beat butter brown sugar and vanilla until pale and fluffy add eggs one at a time beatin after each add sour cream beat until just combined then stir in flour mixture followed by half the raspberries grease a 6 hole 3 4 cup capacity texas muffin tin scatter almonds among bases then spoon over batter top each cake with 2 nectarine quarters and scatter with remaining raspberries and a little demerara sugar bake for 35 minutes or until a skewer inserted into the centre comes out clean cool in tins for 5 minutes before turning out

Nutritions of Little Nectarine And Cinnamon Picnic Cakes

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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