![Flag Cake](https://static01.nyt.com/images/2021/05/29/dining/em-icebox-cake-copy/em-icebox-cake-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Flag Cake
Erin Jeanne McDowell
1285 ratings with an average rating of 4 out of 5 stars
1,285
45 minutes, plus overnight chilling
Updated June 10, 2024
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Heat the oven to 350 degrees. In a saucepan over medium heat, combine the fruit slices, ¼ cup sugar and lemon juice. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.
In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes. Pour the brown butter into an 8-inch-by-8-inch baking dish.
In a mixing bowl, combine the flour, remaining ½ cup sugar, baking powder and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter. Scatter the nectarine slices and juice on top of the batter without stirring. Sprinkle with the almonds, nutmeg and Demerara sugar. Bake until golden brown, 50 to 55 minutes. Transfer the pan to a wire rack to cool. Serve warm.
PART ONE OF TWO
I love this recipe so much that I've now made it three times in three days, playing with it around the edges.
The first time, I made it as published except I cut the sugar by 25% (I almost always do that – – I prefer European sweetness level to American). It was fantastic.
The second time, I did the same, except that I substituted chopped mango for the nectarines, chopped macadamia for the almonds, and ginger for the nutmeg Again, fantastic.
(Go to PART TWO)
PART TWO OF TWO:
Third version:
Increase all ingred. but nectarine by 50%. Add one chopped banana and pinch lemon zest to nectarine mixture. Add 1/3 tsp cinna. and 1/8 tsp ginger to flour. Solidify browned butter on bottom of 7x11 (not 8x8) baking dish by chilling briefly. Spread thin layer batter on butter layer; top with fruit mixture; top with rest of battern; gently bang pan flat on counter; top with toasted macadamias and pinch of raw sugar (no nutmeg).
BEST YET,
and you get 50% more!
I made this using the suggestion to refrigerate the buttered baking dish to solidify the butter before spreading the batter on it (brilliant idea, don't know how you'd distribute the batter with the butter still liquid) and without the Demerara sugar because I didn't want to dig through my cabinets to find it. I found the batter layer to be too skimpy and next time I will double the batter recipe for the same amount of peaches. Otherwise very easy and tasty recipe.
Delicious! Doubled this and made in a 12" cast iron skillet. Used nectarines and blackberries and forgot the almonds and Demerara sugar on top - dinner guests showed up early! Still delicious and will be a go-to all summer. Thanks, Melissa, for another keeper!
Lovely, quick dessert. Top forms a crisp buttery layer which is delightful.
The next day it all tastes as good cold but the crispness is gone, so eat at one sitting for maximal wonderfulness.
No eggs! Easier than pie, I also made it with peaches. I heated up leftovers with additional peach slices, then added Greek yogurt and more sliced almonds.
Have made this at least eight times over the past stone fruit season. Can’t emphasize how easy and delicious it is. I’ve been upping the fruit portions, using those tired out peaches and dry nectarines. This dish makes them come alive again. Fresh apricots also a happy addition. Tote it to an evening get together and leave the leftovers (if any) with the host for morning coffee. You’ll be friends forever.
I love that this was so easy and also delicious. Made it for the kids/grandkids and it was a big hit (especially for my grandson who said he wasn't having dessert that night--and ended up having thirds!) The browned butter really makes a difference. A wonderful dessert with summer stonefruit (I used peaches and plums rather than peaches as that's what I had on hand.)
This was almost like my E. Lewis' recipe for Southern Peach Cobbler, but the browned butter and buttermilk were improvements. I didn't have buttermilk on hand so I substituted a combination of milk and greek yogurt. The result was delicious, though I may add vanilla or almond extract next time. Also, it was sweet enough without the 2 tbs. demerara sugar.
Very tasty. Made with nectarines and pears, and whole almonds. Could probably skip the sugar dusting at the end and it would still taste great.
Delicious and easy. I used the slivered almonds, but I'm not sure they added a lot, so if you don't have any on hand I think it would be fine to leave them off.
Made this today in my 12 inch cast iron. I doubled the recipe for everything except the fruits. I used peaches and frozen raspberries and added lemon and ginger zest to the fruit compote. Didn't have buttermilk, so I used 2%+lemon juice. Let me tell you, it was SO good. I think this might be the best thing I've ever made.
This is a wonderful, simple, late summer recipe that never disappoints. I disagree with some of the other commenters: I think that the sliced almonds, demarara sugar and nutmeg are key ingredients. When I make it, people always ask for the recipe. And something to make with that pesky quart of buttermilk you have to buy!
Delicious recipe; I don't keep buttermilk casually around so I mixed half sour cream and water as recommended for a substitute, which worked well. I also used a capful of almond extract in the dough, and a touch of nutmeg & cardamom. I used nectarines and raspberries; I think any ripe flavorful fruit would work for this versatile recipe. Easy, delicious, and seasonal!
After reading the comments, I used 1/8 cup sugar in the peaches, and 1/3 cup of sugar in the cake. I toasted the almonds for 10 minutes before sprinkling over the cake. I also added 1/2 tsp almond extract to the batter. Followed the rest of recipe as written. Cake was a hit with my family!
Used 42 g sugar with peaches, 90 g with batter. Use more peaches next time (20 oz?) No Almonds, unless already have on hand.
42 oz sugar w peaches, 90 g w batter Needed 55 mins
Well I made this using peaches, gluten free flour and almond milk soured with a bit of lemon juice because I didn’t have buttermilk. Also followed high altitude adjustments to a T at 7000 ft, but odd, disappointing spongy texture, not the cobbler I expected. Hard to cut into serving pieces with a knife! Flavor was quite nice though. will try one more time with wheat flour and buttermilk.
The plus is it’s so easy and feels like magic in the kitchen. But I used very juicy plums, and found the “cake” layer rubbery everywhere except the edges ( which were crispy but a bit tough). Still, how can one go wrong with fresh summer fruit, sugar and butter?
Delicious! Didn’t cook fruit first and not sure why you’d need to?? Subbed 1:1 sour cream and milk for the buttermilk
This is so good it is even wonderful cold for breakfast. Amazing!
I did add another nectarine; probably could had added more but it was amazing!
weirdly gooey and tasted like straight butter. and I promise I baked it long enough
Just made this delicious recipe. I used weight instead of volume which gave me 1 cup of sugar instead of 3/4. Overall, absolutely delicious but just a bit too sweet. Could have decreased the sugar by at least 1/4 cup if not more. I also had extremely ripe nectarines which may have added to the sweetness. Hope this helps others who like their desserts not too sweet!
I had fresh cherries and blueberries and decided to try this out with them. I never simmered the fruit, just tossed them in a squeeze of lemon juice with the sugar, and it all worked out fine, especially the technique of chilling the bottom layer of butter. But as another cook suggested, I found the "cake" layer skimpy and would increase those measurements (tho' not the sugar) by 1/2.
Made with seasonal olallieberries and boysenberries (4 cups), doubled the batter, didn't have almond extract on hand but I agree with others that it makes perfect sense for this recipe! The almonds and nutmeg were a delight (skipped the demerara), topped with vanilla bean ice cream. I've tried the 5-star Chez Panisse blueberry cobbler recipe, but ultimately will choose this one any day for the spongey, silky mouthfeel of the cobbler/cake. This one wins out for my favorite summertime treat!
Delicious! Use brown sugar to sweeten the nectarines.
I've made this three times this summer--it's a keeper. The nutmeg and almonds make it something a little better than ordinary. Make it as written the first time. I don't think any of the tweaks suggested in other comments (like solidifying the butter after browning it--there's just no point) are necessary.
This is my GO TO recipe for peach season, affectionately called "the peach stuff," and it never disappoints! I sometimes use a larger baking dish and bake until golden to get more crispiness vs cakiness. The first time I made this I didn't have any almonds on hand so I substituted coconut flakes - my husband and I prefer it to the almonds so now I always make it that way.
This is a perfect summer dessert! We are on an island in Georgian Bay, so had to make a few tweaks to use what I had on hand, but it still turned out so well and seems overall a very forgiving recipe. I doubled everything and more than doubled the fruit using in-season Ontario peaches and blueberries (added at the last minute so they stayed whole). Loved the brilliant suggestion from another commenter here to refrigerate the brown butter in the pan before spreading the batter on top. Thank you!
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