It's the Yeast I Can Do

Nectarine brown butter buckle, 08.04.12

There’s nothing quite like Texas produce in the summer. I wasn’t quite sure if I was going to make both of these for The Farm tomorrow, but when I saw the massive nectarines on sale at Central Market, I knew I couldn’t resist. The picture of a pound and a half of nectarines in Deb’s original post is like eight or something; I hit that weight with three. Because they’re so huge (and beautifully ripe), I was able to cover one skillet cake with about half the fruit, and decided to go ahead and make another while my dishes were already dirty.

The one pictured here is 1) in my housewarming gift to self (because, you know, the *house* isn’t enough…?) — a Le Creuset knockoff by H-E-B that was super cheap and is just as great — and 2) made with buttermilk instead of milk because I wanted to know what difference it’d make. The struesel on the second one melted more, I think, but otherwise, looks about the same. Guess we’ll find out tomorrow.

From Smitten Kitchen