DulceVida™ Yellow Nectarine Cornmeal Cake with Quick Salted Caramel

Serves 6-8

INGREDIENTS

Quick Salted Caramel

½ cup (1 stick) salted butter, melted

⅓ cup brown sugar

½ cup honey

½ teaspoon salt

Cornmeal Cake

1 cup all-purpose flour

¾ cup yellow cornmeal

½ teaspoon baking soda

1 teaspoon baking powder

¼ cup vegetable oil

2 large eggs

1 cup plain, full-fat yogurt (not Greek yogurt)

3 DulceVida yellow nectarines, divided (one nectarine chopped into large chunks, 2 nectarines cut into ½-inch wedges)

DIRECTIONS

Prepare the caramel: in a small bowl, stir together the melted butter, brown sugar, honey, and salt until smooth and slightly thickened. Set aside 4 tablespoons of the caramel for serving.

Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan.

In a large mixing bowl, whisk the remaining caramel together with the flour, cornmeal, baking soda, baking powder, vegetable oil, eggs, and yogurt until smooth and well combined.

Gently fold in the chopped nectarine. Pour the batter into the prepared pan. Arrange the nectarine wedges evenly over the top of the batter.

Bake for 45–55 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

Let the cake cool slightly, then remove it from the pan and drizzle with the reserved salted caramel before serving. Serve immediately.