NYTimes recipe review: Brown Butter Nectarine Cobbler/Cake

This recipe from The New York Times  makes a delicious hybrid fruit cobbler/cake.  The batter gives it more structure than a traditional cobbler, but there is a juicy fruit layer and crunchy topping like a cobbler.  What puts this recipe over the top is the browned butter that creates an amazing crispy/chewy crust.  Nutmeg makes the cake fragrant and adds another layer of flavor.  In my hands it takes a little longer to bake than suggested.  The juice from the nectarines makes the surrounding cake a little difficult to set.  Impress all your friends and family with this easy dish.


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