Nectarine Streusel Coffee Cake - Williams Sonoma

Nectarine Streusel Coffee Cake

The best part of summer has got to be stone fruit! Yippee. There is nothing better to bring to a morning meeting than a treat with stone fruit, cake, and topping of streusel.

This has a light cake and a really good streusel topping. The original recipe from the Williams-Sonoma website uses peaches, but I used nectarines instead. My neighbor's plum tree hangs over the yard and I think I might make one with plums next.

I LOVE these nectarines...they have a slight mango flavor. So delicious! I got these from Ken's Produce - he's at several Los Angeles Farmer's Markets (I know he's at Torrance, Palos Verdes, Hollywood).

I cut an "X" on the bottom of the nectarines and blanched them for 20 seconds so the skins came off easily.

The cake is really easy to make. It has a streusel topping that you blend together with your fingers or a pastry blender. It's been so hot in Los Angeles lately that I put it in the freezer while I assembled the rest of the cake. I blanched and peeled the nectarines and cut them into thin slices.

Do you make a parchment sling in your pan? I used a 9 x 9 pan and fit in two pieces of parchment. It makes it easier to pull out the whole cake onto a cutting board to slice and serve.

My Instagram photo of the treats brought to a meeting at work. Another day, another meeting. I love these quarter-sheet pans with lids (purchased at my local restaurant supply store).

It's summer. It's time for a tasty treat using some stone fruit!

Recipe:
Nectarine Streusel Coffee Cake
Adapted from Williams Sonoma's Peach Streusel Coffee Cake and they adapted it from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (2003).

Streusel:
3/4 cup (105 grams) all-purpose flour
1/3 cup (65 grams)  firmly packed light brown sugar
1/4 cup (50 grams) granulated sugar
1 tsp. ground cinnamon
6 Tbs. (3/4 stick) cold unsalted butter, cut into small pieces

Cake:
1 1/2 cups (210 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg, at room temperature
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 cup milk (I used whole milk)
1 1/2 tsp. vanilla extract
Original recipe has 1 tsp. almond extract, but I did not include it
2 firm, ripe nectarines or peaches (about 1 lb. total) peeled, pitted and sliced 1/2 inch thick (original recipe calls for 1 inch thick but I like thinner slices and I used 2 1/2 nectarines)

1. Preheat an oven to 350°F. Line a 9 x 9 baking pan with parchment paper. (The original recipe calls for a  9-inch round springform pan.)

2. Make the streusel:  In a medium bowl, mix together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Place in refrigerator or freezer while assembling the rest of the cake.

3. Prepare the fruit: Peel, pit and slice the fruit.

4. Make the cake: Mix together flour, granulated sugar, baking powder and salt and set aside. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and (almond extract, if using) until creamy, about 1 minute. (The recipe calls for "until creamy" but I beat the heck out of the mixture with a wire whisk and never got a "creamy" consistency.) Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.

5. Spread batter into the prepared pan and spread evenly using an offset spatula. If using a springform pan, arrange the peach slices in concentric circles from the pan sides to the center. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.

6. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Can be served warm or at room temperature.

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Mini Thumbprint Jam Scones - Savory Sweet Life recipe

Mini Thumbprint Jam Scones

I'm going to see the Book of Mormon tonight! I'm sooo excited. It's touring in Los Angeles for a short time, and my friend and I were able to get some tickets. We'll be in the last row...but we'll be there! (This bit of news has nothing to do with these scones...but I'm so excited that I just wanted to tell you. ;)

These scones are from the pages of Alice Currah's Savory Sweet Life cookbook. Oh my! These scones are really soft and lovely. I love this scone and can't wait to try adding other delights like mini chocolate chips, zest or ginger.

These scones are from Alice Currah's Savory Sweet Life cookbook. Do you have it? It is beautifully photographed, and you can actually see yourself making many of the recipes! They look tasty, and yet not complicated. You can always find inspiration on her blog, Savory Sweet Life.

I made the full recipe, but froze half the dough. It's always nice to have some scones ready to bake off when you have a visitor. I made square scones instead of triangles.

These scones are topped with Shannon's homemade Nectarine Jam and Ha's Farm's Strawberry Jam. My friend Shannon makes some lovely jams (blue ribbon winners!), and hosted Gwendolyn and me in making raspberry jam (that post is quite delayed and I'll try to get that up soon).

For these scones, make sure your jam is on the thick side. At first, I made these with the raspberry jam. Um, they came out looking very interesting...the color from the jam bleed out around the circular indentation and left a ring around the jam. Well, because of the color and shape, the scones look like they might need a mammogram when they hit 40 years old. See what I mean?! You might be able to save it with the glaze, but just hear me when I say to use a thick jam.

You don't need to set out jam with these scones...it's built in! 

Mini Thumbprint Jam Scones
Adapted from Savory Sweet Life by Alice Currah

2 1/2 cups (350 grams) all-purpose flour (I used King Arthur's unbleached)
1/3 cup (65 grams) sugar
6 Tablespoons (3/4 stick) butter, cold
1 Tablespoon baking powder
1/2 teaspoon salt (I used kosher)
1 cup heavy cream
1 egg
2 teaspoon vanilla extract
1/2 cup (or so) jam (I used Shannon's homemade nectarine jam and Ha's Farm Strawberry jam)

Glaze:
1/4 cup milk (I used almond milk)
1 cup powdered sugar, sifted
1 teaspoon almond extract (I didn't have any almond extract in the house (or it was missing!) so I used vanilla extract)

1. Preheat oven to 400 degrees.
2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt.
3. Cut butter into cubes and scatter over dry ingredients. Using a pastry cutter, your fingers or two knives, quickly cut the butter into the flour mixture, until a coarse meal forms. You should see pea-size pieces of butter - don't overmix. Of course, you can do this in a food processor.
4. With a fork, mix together the heavy cream, egg and vanilla. Pour over the dry mixture and blend together until the dough comes together. Again, don't overmix.
5. If you wish to make mini triangles, divide dough into 4 balls and, on a floured surface, flatten into discs. Cut each disc into 4 wedges. I made square scones so I just made a square and cut them into 16 squares.
6. Place scones on a parchment paper-lined pan and made an indention in each scone. Spoon jam into each indention.
7. Bake for 15 minutes, or until the bottoms are golden. Remove and transfer scones to rack to cool before glazing.
8. Whisk together the milk, powdered sugar and extract until free of lumps. Using a spoon or fork, drizzle glaze over scones. Enjoy!

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Nectarine Golden Cake - Gourmet Magazine

Nectarine Golden Cake

Oh, Gourmet Magazine. I miss you. But its demise has freed up former editor-in-chief, Ruth Reichl to judge Top Chef Masters. I love her and the show...her love of food and eating is contangeous. I was lucky enough to see her speak at the Skirball Center in Los Angeles soon after Gourmet was closed in 2010.

Anyway, we still have the Epicurious website to browse the Gourmet recipes. This one, the Nectarine Golden Cake was published in 2009.

As summer winds down, give it one last shout out with this easy cake. It's perfect for Labor Day brunch...right before you turn on the BBQ.

Sweet fruit. Light cake. Simple recipe. It's summer on a plate.

From Gourmet Magazine, September 2009 by Maggie Ruggiero

1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup plus 1/2 tablespoon sugar, divided
2 large eggs
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2 nectarines, pitted and cut into 1/2-inch-thick wedges
1/2 teaspoon grated nutmeg

Pan: 9-inch springform pan
1. Preheat oven to 350°F with rack in middle. Lightly butter or spray the springform pan with Pam with Flour.
2. Whisk together flour, baking powder, and salt in a separate bowl.
3. Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts.
4. At low speed, mix in flour mixture until just combined. Don't overmix.
5. Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top.
6. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes (mine took 45 minutes).
7. Cool in pan 10 minutes. Remove side of pan and cool.

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Brown Butter Nectarine Cobbler Cake - NY Times Recipe

Brown Butter Nectarine Cobbler Cake

New York Times recipe

I have an affair with nectarines every summer. My little summer romance. I adore the nectarine. I like the peach too, but I love the nectarine's smooth skin. It also makes it easier to bake with since I don't bother peeling nectarines.

Here's the third nectarine recipe I've posted in the last couple months...and I have one more in the hopper. Yes, I love the nectarine!

This recipe, from the New York Times, is super duper easy! You don't need a mixer and you don't have to mix much of anything! A layer of brown butter is placed on the bottom of your pan and a batter goes on top, followed by the nectarines that have been cooked on the stove top for just a bit. Although you might be tempted to mix the butter into the batter, don't...and you'll be rewarded with a yummy dessert.

Recipe:
Brown Butter Nectarine Cobbler Cake from the New York Times
A version of this recipe appeared in print on July 27, 2011, on page D5 of the New York edition with the headline: Brown Butter Nectarine Cobbler/Cake.

3 cups fresh nectarines or peaches in 1/2-inch slices, or a combination (about 1 pound) (I used 4 medium nectarines)
5 ounces sugar (about 3/4 cup) - Divided into 1/4 cup and 1/2 cup
1 teaspoon lemon juice
4 tablespoons unsalted butter
3 ounces flour (about 3/4 cup)
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup buttermilk
1/4 cup sliced almonds (I used Trader Joe's sliced almonds)
1/4 teaspoon freshly grated nutmeg
2 tablespoons Demerara sugar (I used Sugar in the Raw)

1. Preheat oven to 350 degrees. In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.

2. 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 by 8 baking dish. (I did mine in reverse order, using the same pan. First, I made the brown butter and poured it into the baking dish. Then, I rinsed the pan and used it to cook the fruit a bit in step 1).

3. In a mixing bowl, combine the flour, remaining 1/2 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.

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Nectarine Upside-Down Muffins

Nectarine Upside-Down Muffins

So, how is your summer coming along? Vacations? Family visits? Trips to Disneyland? Sweltering in the heat? We've been fortunate in Los Angeles to be having a pretty easy summer (I live near where you get "ocean breezes" so it's always pretty nice - I don't take this for granted :). We even had some rain in July. There were many tweets about it.

I'm looking forward to a trip to San Francisco next month. Perhaps we'll have a brunch and I can make these upside-down muffins for friends. I suggest you do. Your friends will love them.

You start these muffins with a well-buttered muffin tin. A bit of brown sugar goes on the bottom, then a few slices of nectarines. I eat a minimum of two nectarines a day all summer! This recipe used about 2 nectarines. The batter goes on top and the dozen muffins bake in a hot oven.

This was the first time making these muffins from The Art & Soul of Baking  (Easy Morning Muffins with Raspberries -- altered to be upside-down muffins). What took me so long? The muffin is delicious! Also, the muffin has a lovely crown and it doesn't flatten. Therefore, they didn't sit flat when turned upside down. But that just gave them a cute slant like a Weebles toy.

Recipe:
Adapted from the Easy Morning Muffins in the Art & Soul of Baking, page 148 (find it in your library via WorldCat)

2 cups (10 ounces) all-purpose flour
2/3 cup (4 3/4 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 stick (3 ounces) butter
Zest of one lemon (I used a Meyer lemon)
2/3 cup buttermilk
2 large eggs, room temp
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground ginger (I added this because I think ginger goes great with fruit)

2 medium nectarines, ripe but still firm
Light brown sugar (1 1/2 teaspoons per muffin)

1. Preheat oven to 400 degrees.
2. Butter 12-cup muffin tin generously. I melted the remaining 1/4 of stick of butter and used that to spread in the tins.
3. Place 1 1/2 teaspoons of light brown sugar in each muffin tin. Lightly pat down.
4. Place 3-4 thin slices of nectarine (leave the peel on) on the bottom of each muffin tin. Set aside muffin tin while you make the batter.
5. Melt the 3/4 stick of butter in a saucepan or microwave, then pour into small bowl. Add the zest and buttermilk and let sit for a few minutes to cool off. Whisk in the eggs and vanilla.
6. Combine dry ingredients in a large bowl and whisk together (flour, sugar, baking powder, baking soda, and salt).
7. Make a well in the dry ingredients. Pour the butter/egg mixture into the dry ingredients and quickly fold together. Don't overmix. Don't worry if you have a few small lumps.
8. Using an ice cream scoop, dish batter on top of the fruit in the muffin tins.
9. Bake for 18-20 minutes until golden brown.
10. Let cool for 5-10 minutes and then carefully turn over the muffin tin onto a sheet tray.

Read the book for more yummy recipes and variations!

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Nectarine Buttermilk Upside-Down Cake - Bi-Rite Creamery

Nectarine Buttermilk Upside-Down Cake

Oh stone fruit. You rock my world. 

Have you been to Bi-Rite Creamery in San Francisco? Oh, some of the best ice cream around! They have two books in print. I picked up Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food at the library. I've never been to the market, but it is on my list for my next visit. 

They also have this ice cream cookbook - can't wait to get this one! Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery

I used Mango Nectarines to make this cake. I get them from Ken's Top Notch Produce - he's in many Southern California farmer's market. These nectarines are the best...I mean, the BEST. I load up on them every week during the summer.

Melt some butter and brown sugar and pour into the bottom of a 9" x 3" pan. A scattering of sliced nectarines are placed on top. The simple buttermilk cake batter goes on top...and in about an hour, you have something yummy!

This recipe for Nectarine Buttermilk Upside-Down Cake is in the Market cookbook (page 147) and you can use pears, apples or other stone fruits. 

Recipe:

Nectarine Buttermilk Upside-Down Cake

Adapted from: Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food
Find it on Amazon or in your library (WorldCat listing)

Topping (placed on the bottom of the pan):
6 Tablespoons or 3 ounces or 3/4 of a stick of butter
3/4 c (150 grams) light brown sugar
4 medium ripe nectarines, cut into 1/2" slices (I used three large mango nectarines)

Melt the butter and the brown sugar. Stir until smooth. Place in the bottom of a 9" x 3" round pan.
Arrange fruit on the bottom in a pretty pattern.

Batter:
6 Tablespoons or 3 ounces or 3/4 of a stick of butter, softened
3/4 cup (150 grams) granulated sugar

1 1/2 cup (6 3/4 ounce) all-purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher slat
3 large eggs
1/2 cup buttermilk
2 teaspoon vanilla

Mix together the flour, powder and salt in a bowl. Set aside.
Cream butter and sugar in a mixer with paddle attachment until fluffy, about 2-3 minutes.
Add eggs, one at a time, and beat well between each addition.
On slow, alternately add 1/2 the flour, followed by the milk, then remaining of the flour mixture. Add the vanilla. Do not overbeat.
Spoon batter over the fruit mixture.
Bake in the center oven for 50-60 minutes, until a toothpick comes out clean.
Let rest on a wire rack for 30 minutes and then invert onto a serving platter.
  

  

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Barefoot Contessa's Fresh Nectarine Cake

Barefoot Contessa's Fresh Peach Nectarine Cake

Oh, Ina. I just heart you.
Ina makes a Fresh Peach Cake to celebrate summer. And I'm celebrating the soon-to-be end of summer with a Fresh Nectarine Cake. It takes Los Angeles a while to get into fall...especially since it was 95 degrees this weekend!


This recipe has two (count 'em! two!) layers of fresh peaches or nectarines. Lay the thick batter on the bottom of the pan, top with fruit and sprinkle with cinnamon sugar. More batter goes on top and another layer of peaches/nectarines. Ina tops her cake with pecans but I used sliced almonds. I only did half the cake as one of my co-workers doesn't eat nuts (before you go nuts, she not allergic, nuts just bother her tummy).

If you still have peaches or nectarines available, make this cake as a good-bye to summer! The cake is moist, the fruit is sweet and delicious and it's perfect for breakfast or tea...or anytime!

Recipe:
Adapted from the Barefoot Contessa's Fresh Peach Cake

1/4 pound (1 stick) unsalted butter, at room temperature
1 cup sugar
2 extra-large eggs, at room temperature (I used 2 large eggs from the fridge, put in warm water for 5 minutes before use)
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt

3 large ripe peaches, peeled, pitted and sliced

Topping:
1/2 cups sugar
1 teaspoon ground cinnamon

1/2 cup chopped pecans (I used about 1/4 cup silvered almonds on half the cake)

Directions:
1. Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan. I placed a sheet of parchment paper and sprayed with with Pam with Flour.
2. In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
3. In a small bowl, combine the 1/2 cup sugar and the cinnamon. This is the topping. Set aside.
4. In the bowl of the KitchenAid with the paddle attachment, cream the butter and sugar together until light and fluffy on medium speed (about 4 minutes). With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
5. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
6. Spread half of the batter evenly in the pan. Top with half of the nectarines, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining nectarines on top and sprinkle with the remaining sugar mixture and the pecans.
7. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. My cake took 60 minutes to cook.

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Nectarine Buckle - Everyday Food

Why does summer rock?
Two words: Stone. Fruit.

During the "winter" ("winter" is in quotes because, um, I live in Southern California and the three days of rain and week of cold temps (like 50 degrees!!! Freeeeeeezing!!!) is our "winter"), I eat citrus fruit and imagine they are apricots or plums.

So when the stone fruits start popping up in the farmer's market, I know summer is officially here!

This is a super easy, versatile and delicious stone fruit buckle. Everyday Food's original recipe uses peaches and I've made it before with peaches and blueberries.

I hope you are eating your fair share of stone fruit this summer! I'm sad that school is starting soon...a sign that my stone fruit season will be ending soon. :(

Recipe:
Adapted from Peach Buckle from Everyday Food (November 2003)

Nectarine Buckle
Printable Recipe

1/2 cup (1 stick) unsalted butter, softened
3/4 cup plus 2 tablespoons sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 pounds nectarines, pitted, peeled, and cut into 1/2-inch pieces (4 cups)
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds

1. Preheat oven to 350 degrees. Line a 9" square baking pan with parchment and butter/flour or spray with Pam with Flour. Original recipe uses a 10-inch cast-iron skillet.
2. In a large bowl, cream butter and 3/4 cup sugar until fluffy. I used a Kitchen Aid with paddle Add eggs, one at a time, and vanilla; beat to combine.
3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in nectarines.
4. Spread batter in prepared pan. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.
5. I cut mine into squares and placed them in cupcake liners for easy serving.

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Nectarine & Blueberry Muffins with Crumb Topping

After seeing Betty White's hilarious skit about her Muffin, I seem to have them on my mind. That skit totally tops Alex Baldwin's Schweddy Balls. So, I had some nectarines and blueberries around and decided to make, wait for it...nectarine and blueberry muffins! (I know, I am that spontaneous in real life!)

This recipe for muffins was inspired by picky cooks recipe for peach and blackberry muffins. Except I used nectarines. Except I used blueberries. Except my sour cream was expired, it was early in the morning and I wasn't going to the store, so I subbed greek yogurt. Except I used more vanilla and no milk. And I added some oatmeal to the topping. So, other than that, it is exactly the same!

Used yellow nectarines from the Farmer's Market. My favorite place every weekend.

I love nectarines, peaches, plums and apricots! Yummmmmmy! I love to eat the white nectarine and bake with the yellow nectarine. Sometimes the white gets a bit washed out. I used 1 1/2 nectarines to make 3/4 cup, and 3/4 cup blueberries.

I used these brown parchment "tulip" cupcake liners (picked up at Surfas). They come in white and brown. I think they are ideal for muffins with toppings so the topping doesn't fly all over your oven. Because cleaning your oven bites. Big time.

I thought I had sour cream in the fridge, but alas, no. But I did have some non-fat Greek Yogurt and used that. I thought it would taste "diet" switching non-fat yogurt for full-fat sour cream, but they turned out nice!

Recipe:
Greatly adapted from pickycook's blackberry peach crumb topped muffins

My printable recipe here

Nectarine & Blueberry Muffins with Crumb Topping

Muffin:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup Greek yogurt
2/3 cup sugar
8 tablespoons melted unsalted butter
2 teaspoon vanilla
3/4 cup nectarines (peeled)- diced
3/4 cup blueberries

Crumb Topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup old fashioned oatmeal
1 teaspoon cinnamon
4 tablespoons butter (1/2 stick)
Mix together with your fingertips until crumbly. Set aside.

1. Preheat oven to 400 degrees F.
2. Make the topping mixture and set aside.
3. Whisk flour, baking powder, and salt together in a large bowl.
4. Whisk eggs, yogurt, sugar, butter and vanilla together in a separate bowl.
5. Add the wet mixture to the dry and quickly mix to combine. Don't overmix! Don't have to be fully combined before adding fruit.
6. Fold in the fruit.
7. Scoop into cupcake liners.
8. Top with crumb topping.
9. Bake 17-20 minutes (depends on your oven). Use a toothpick to check doneness.

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