Nectarine and Apricot Crisp Pudding Cake

Ingredients

• Fruit

  • 3/4 cup (160 g) sugar
  • 1/3 cup (75 ml) water
  • 2 tbsp cornstarch
  • 1 lemon, zest finely grated and juiced
  • 11/2 lb (675 g) ripe nectarines, pitted and cut into 8 wedges each (about 6 nectarines)
  • 1 lb (450 g) ripe apricots, pitted and cut into 8 wedges each (about 7 apricots)

• Crumble

  • 1/3 cup (70 g) brown sugar
  • 1/3 cup (50 g) unbleached all-purpose flour
  • 1/3 cup (30 g) pecans, chopped
  • 3 tbsp unsalted butter, melted
  • 1/2 tsp ground cardamom (optional)
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp salt

• Cake

  • 6 tbsp (90 ml) milk
  • 1 tsp (5 ml) lemon juice
  • 3/4 cup (115 g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 6 tbsp (80 g) sugar
  • 1/4 cup (60 ml) vegetable oil
  • 1/2 tsp (2.5 ml) vanilla
  • 1 egg