Name: Goat Cheese Cake with Nectarines & Almonds
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: Mediterranean
Ingredients: Bob's Red Mill White All-Purpose Flour, Unbleached, Organic; coarse sugar; Rumford Baking Powder; Brown Sugar; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Azul Granulated White Sugar; Big Train Coarse Solar Sea Salt; Treeline Garlic & Basil, Dairy-Free Goat Cheese; Marin Sun Farms Organic Duck Eggs; Wilton Imitation Almond Extract, 2 oz.; Baker's® Imitation Vanilla Flavor; Ziba Foods Dry Roasted & Salted Heirloom Almonds, Shakhurbai; Yellow Nectarine

Preheat your oven to 350° and generously grease a 9” cake pan, springform or oven safe skillet

In a large bowl, combine 8 ounces of room temperature goat cheese with 3 large eggs, 1/3 cup of olive oil, a teaspoon of pure vanilla extract and an optional splash of almond extract

Add 3/4 cup of brown sugar and 1/2 cup of granulated sugar and whisk until well combined

Add 1 1/3 cups of all purpose flour, 2 teaspoons of baking powder and 1/2 teaspoon of sea salt and mix until just combined

Pour the batter into the prepared pan and spread evenly

Arrange the sliced nectarines over the cake and sprinkle the sliced almonds and course sugar over the top

Bake in a 350° oven for about 45 minutes or until a toothpick will come out of the center of the cake mostly clean

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Enjoy warm with some whipped cream
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Chill leftovers in an airtight container for up to 3 days

Goat Cheese Cake with Nectarines & Almonds

Serves 8

10 mins prep

45 mins cook

55 mins total

What you need

How to make

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