It was a warm summer morning. Two of the kids were outside picking wildflowers with one of our California visitors. I was in the kitchen slicing ripe nectarines while the stand mixer worked, creaming ...

Late summer stone fruit —peaches, nectarines, apricots, plums, even cherries— are just perfect for baking with. Serve this ...

Cook’s notes: If desired, you can also add 1/4 teaspoon almond extract along with the vanilla. 1. Adjust oven rack to middle position. Preheat oven to 350 degrees. Stir 6 tablespoons butter, brown ...

It’s not unusual for a fruit cobbler to be mistaken for a crumble, or a crumble for a crisp, the jammy identity of one bubbling over into the next. But I always had thought that cakes, with their firm ...

It’s not often that I find myself spurred to bake a cake, but the sight of a punnet of lovely fresh nectarines got me thinking. Especially when I bit into one and it was so lusciously, sweetly ripe.

An opportunity here to use up ripe fruit sitting in the fruit bowl. Plums or Peaches will work just as well or any combination of fruit. Put together in 10 minutes using store cupboard ingredients.

Add articles to your saved list and come back to them any time. I love the conviviality of this gorgeous, homely cake, baked in a casserole dish and served directly to the table while still warm. The ...

Two large nectarines, about ¾ pound, covers the top of the cake nicely. To reduce the chances of fruit sticking to the pan when the cake is inverted, turn it soon after it comes out of the oven. If ...